Diabetic Chocolate Sponge Cake
by Tarla Dalal
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Added to 30 cookbooks
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Here i share low cal version of basic chocolate sponge cake. You can enjoy this cake absolutely guilt-free!!
- Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
- Combine the milk, curds, sugar, melted butter, vanilla essence and mix well.
- Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula.
- The batter should be of dropping consistency.
- Grease the cake tin with butter on all the sides.
- Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
- Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
- 11. With the help of a sharp knife, cut into 8 equal pieces.
- Serve immediately.
Nutrient values (Abbrv) per cake (8 piece)
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