Chocolate Sponge Cake

Course : Cakes
Serves: 8
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2 large egg whites
3/4 cup fructose -- (fruit sugar), -- divided
1/2 teaspoon cream of tartar
1/2 cup egg substitute -- real
2 tablespoons unsweetened dutch cocoa powder
3/4 cup water -- at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Preparation / Directions:

Preheat oven to 325 F. Use greased 10-inch tube pan. In large bowl of electric mixer, beat egg whites until almost stiif. Sprinkle whites with 1/4 cup fructose and cream of tartar. Continue beating until stiff, but not dry, peaks form. Set aside. In clean bowl, add egg substitute, mix cocoa with remaining fructose and add to bowl, blending ingredients together. Blend in water. Sift flour and salt onto batter; fold with spatula to incorporate. Fold egg whites into batter. Spoon into ungreased tube pan. Set on center rack in oven and bake 45 mins or until a cake or bamboo skewer inserted in cake comes out dry. Invert cake onto rack; allow to cool. Remove cake from pan and turn it right side up. Cool.


Nutritional Information:

215 Calories (kcal); 2g Total Fat; (7% calories from fat); 5g Protein; 46g Carbohydrate; trace Cholesterol; 115mg Sodium

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