Diabetic Chocolate Sponge Cake

Diabetic Chocolate Sponge Cake

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Here i share low cal version of basic chocolate sponge cake. You can enjoy this cake absolutely guilt-free!!

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Diabetic Chocolate Sponge Cake recipe - How to make Diabetic Chocolate Sponge Cake

Preparation Time:    Baking Time:  30 to 35 minutes   Baking Temperature:  180ºC (360ºF)   Cooking Time:    Total Time:     1Makes 1 cake (8 pieces)
Show me for cake (8 pieces)

1 cup jowar (white millet) flour
4 tbsp cocoa powder
1 tsp baking powder
1/2 cup low fat milk
1/2 cup low fat curds (dahi)
1/4 cup sugar substitute
4 tbsp melted low fat butter
1/2 tsp vanilla essence
2 tsp melted butter for greasing
2 tbsp jowar (white millet) flour for dusting
  1. Sieve the jowar flour, cocoa powder and baking powder together and keep aside.
  2. Combine the milk, curds, sugar, melted butter, vanilla essence and mix well.
  3. Add the prepared sieved jowar flour-cocoa mixture, sugar substitute and approx. ½ cup of water and mix gently with help of a spatula.
  4. The batter should be of dropping consistency.
  5. Grease the cake tin with butter on all the sides.
  6. Dust with jowar flour and sift to ensure uniform distribution of the flour. Shake and tap the tin to remove the excess flour.
  7. Pour the prepared cake batter into a greased and dusted 175 mm. (7”) diameter tin and spread it evenly.
  8. Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes or till done.
  9. The cake is ready when it leaves the sides of the tin and is springy to touch.
  10. When ready, remove from the oven, invert the tin over a plate and tap sharply to unmould the sponge.
  11. 11. With the help of a sharp knife, cut into 8 equal pieces.
  12. Serve immediately.

Nutrient values (Abbrv) per cake (8 piece)
Energy984 cal
Protein23.7 g
Carbohydrates102.8 g
Fiber17.5 g
Fat55.3 g
Cholesterol151.3 mg
Sodium527.7 mg

RECIPE SOURCE : Low Calorie SweetsBuy this cookbook

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Diabetic Chocolate Sponge Cake
 on 21 Mar 13 05:23 PM

An excellent chocolate cake for diabetics and healthy too. Maida is replaced by jowar and you just cannot tell. There is a nice softness to the cake and the richness of cocoa.