SPONGE CAKE (LOW CALORIE)
love cake? hate the calories. easy recipe that won't make you feel like you have to go to the gym! haha got it off cooks.com
Provided by Granola Girl
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
- 2. Preheat oven to 350°F Sift flour with baking powder and salt; set aside.
- 3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
- 4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
- 5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
Nutrition Facts : Calories 92.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 118.8, Carbohydrate 18, Fiber 0.4, Sugar 8.2, Protein 4.5
QUICK FAT FREE SPONGE
Delicious Sponge, without the unnecessary calories!
Provided by lanilovescooking
Time 30m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
- Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
- Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
- (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
- Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!
LOW FAT CHOCOLATE SPONGE CAKE
If you're looking for a single layer of light moist sponge with depth of flavour you can't go wrong with this recipe. I tend to use Green & Blacks' organic cocoa powder (dutched) for best results. If you're watching your waistline but have a sweet tooth, this is quite a tasty little number which won't massively compromise your diet.
Provided by Fili Eve
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350/gas 4.
- Grease and flour a nine inch round cake tin, set aside.
- Sift dry ingredients into a large bowl and thoroughly combine.
- In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
- Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
- Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
- Pour into prepared nine inch cake tin and bake for thirty five minutes.
- Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
- NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.
HEALTHIER VICTORIA SANDWICH
The classic tea time sponge cake is given a healthy makeover to slash the fat by half without losing any of the taste
Provided by Angela Nilsen
Categories Afternoon tea, Dessert
Time 45m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
- Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
- Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
- Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).
Nutrition Facts : Calories 263 calories, Fat 9.3 grams fat, SaturatedFat 2.8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24.1 grams sugar, Fiber 1.3 grams fiber, Protein 5.6 grams protein, Sodium 0.6 milligram of sodium
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