Tuesday, November 16, 2010

Diabetic Chocolate Sponge Cake


  • 1 1/3 c eggs at room temperature
  • 1/2 c sugar
  • 1/4 c all-purpose flour
  • 1/4 c unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • dry sugar substitute equal to 1/2 c sugar
  • 1 tsp vanilla extract
  • 1 tsp chocolate flavoring (optional)
  • 3 tbsp vegetable oil
  • 2 tbsp powdered sugar
*Chocolate flavoring is optional

How to prepare Diabetic Chocolate Sponge Cake:

  1. Place eggs and sugar in a mixer bowl and mix at high speed, using a whip, until mixture holds a crease when you remove the whip.
  2. Stir flour, cocoa, baking powder,salt and dry sugar substitute together to blend well. Add flour mixture slowly to egg mixture while whipping at slow speed.
  3. When the flour is almost absorbed, slowly pour flavorings and oil into mixture, beating at slow speed. Pour batter into a 9 x 13-inch cake pan that has been sprayed with pan spray or greased with margarine, lined with wax paper (which should hang over the pan a little), and then greased again.
  4. Bake at 350 degrees for 25 to 30 minutes, or until cake springs back when touched in the center.
  5. Turn cake out onto a wire rack immediately, removing the wax paper right away if you have used it. Sprinkle with powdered sugar. Cool to room temperature.

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