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Fatless Chocolate Sponge Cake with Eggs
Tarla Dalal
09 January, 2024
Table of Content
A fat free chocolate sponge cake is a delightful treat thats light, fluffy, and full of rich chocolate flavor, all without any added fat. Learn how to make fatless chocolate sponge cake with eggs recipe | no butter no oil fatless chocolate sponge | fat free chocolate sponge cake |
Indulge in a rich, chocolatey treat without the added fat with this heavenly fatless chocolate sponge cake with eggs recipe. This light and fluffy cake is perfect for satisfying your sweet tooth while keeping things guilt-free.
This no butter no oil fatless chocolate sponge is versatile and can be used for various desserts like layered cakes, roll cakes, or simply enjoyed on its own with a dusting of powdered sugar. Feel free to get creative with additional toppings or fillings as desired.
This fatless chocolate sponge cake produces a light, airy and moist sponge that is perfect for satisfying your chocolate cravings without compromising on flavor or texture.
pro tips to make fatless sponge: 1. Make sure your eggs are at room temperature. This will help them to whisk up more easily. 2. Let the cake cool completely before frosting it. This will help to prevent the frosting from melting. 3. Dont overmix the batter, as this will make the cake tough. 4. To make a vanilla fatless sponge cake, simply remove the cocoa powder from the recipe.
Enjoy fatless chocolate sponge cake with eggs recipe | no butter no oil fatless chocolate sponge | fat free chocolate sponge cake | with detailed step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
1 cake
Ingredients
Main Ingredients
5 tbsp cocoa powder
1/2 cup plain flour (maida)
3 large egg
1/2 cup castor sugar
1/2 tsp vanilla essence
Method
- Sieve the flour and cocoa powder. Keep aside.
- Beat the eggs and sugar in a deep bowl very well until thick and double in quantity with help of an electric beater.
- Add the vanilla essence and mix well.
- Fold in the well-sieved flour carefully and mix gently with a spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter round cake tin.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.
- 9. Keep aside to cool and use as required.
Fatless Chocolate Sponge Cake with Eggs recipe with step by step photos
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- If you like the recipe, given below is the list of similar recipes :
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To make the Fatless chocolate sponge cake,take a 7" cake tin and line it with parchment paper. Ensure uniform distribution. Use a seasoned tin.
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To prepare the batter for Fatless chocolate sponge cake with eggs, in a deep bowl place the seive and add the flour.
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Add cocoa powder. using good quality cocoa powder is very important to get maximum flavours in you fat free chocolate cake.
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Sift the flour and cocoa powder together and keep aside
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Now, take another deep bowl and break the eggs in it.
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Add sugar.
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Beat together the eggs and sugar at medium speed for 3-4 minutes until light and fluffy. this is the most crucial step.
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Beat very well until thick and double in quantity with the help of an electric beather. You will notice it is pale and fluffy (almost mousse like) after beating perfectly.
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Add vanilla essence. The role of vanilla essence in sweet baked goods is like the role of salt in savory dishes, it enhances all the other flavors in the recipe.
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Mix well using a spatula. Do not over mix or else the aeration from the eggs will settle down and the cake wont rise.
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Add the well seived flour carefully.
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Fold in and mix gently with a spatula taking care not to knock off the air from the batter.
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Mix gently and fold in the dry ingredients, until you cant see flour anymore. Ensure you cut and fold & scrape the bottom as this is where the flour settles down.
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To make the Fatless chocolate sponge cake,take a 7" cake tin and line it with parchment paper. Ensure uniform distribution. Use a seasoned tin.
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Pour the batter into the lined 7" (175mm) cake tin. Bake as as the batter is ready or it will loose volume as it rests on the counter and the cake would be deflated.
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- Spread it evenly and tap it gently on you kitchen counter to remove any tarpped air bubbles.
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Bake in a pre heated oven at 200 deg C (400 deg F) for 25 min
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- The cake is ready when it leaves sides and of the tin and is springy to touch. Before removing you can check the cake by inserting a toothpick in the centre of the cake. If it comes out clean that means the cake is ready or else bake it for some more time.
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Take out the form the oven and leave for 1 minute. Loosen the sides of the fat free chocolate cake with a knife.
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Invert the fatless chocolate sponge cake tin over a rack and tap sharply to remove.
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Keep the fatless chcocolate sponge cake aside to cool and use as required.
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You can cut the fatless chocolate sponge cake and relish it as it is or slice from the centre and layer with filling of your choice (raspberry jam or pureed cherries, chocolate butter icing or nuttela). You can decorate the outside if you wish, with cream or more icing and serve a decadent cake. Similarly you can make Fatless Vanilla Sponge Cake and enjoy with your loved ones.
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Pour the batter into the lined 7" (175mm) cake tin. Bake as as the batter is ready or it will loose volume as it rests on the counter and the cake would be deflated.
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- Make sure your eggs are at room temperature. This will help them to whisk up more easily.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Don't overmix the batter, as this will make the cake tough.
- To make a vanilla fatless sponge cake, simply remove the cocoa powder from the recipe.
Nutrient values (Abbrv)per plate
| Energy | 148 cal |
| Protein | 5.4 g |
| Carbohydrates | 24.6 g |
| Fiber | 1.4 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 1.9 mg |
Click here to view Calories for Fatless Chocolate Sponge Cake with Eggs
The Nutrient info is complete
Foodie #508073
July 28, 2021, 3:20 p.m.
turns out very well.already made this after reading from The Pleasures of vegetarian cooking
gris_fleur
Aug. 5, 2017, 5:17 p.m.
This recipe was great, the cake rose like it should and was really soft inside. As I don't fancy really sweet stuff, I used the minimum amount of sugar it stated (80 grams) and it was just right for me. I'm using a fan oven and I baked this at 190 degrees celsius instead of 200 for 15 minutes. To anyone who wants a good chocolate sponge base for birthdays, please give this recipe a go! Thank you for sharing!
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