This sponge cake is made with no added fat (besides the eggs), making
it a relatively low fat cake. Split the cake and fill with a layer or
jam or preserves and serve with a lightly sweetened whipped cream or a
low fat whipped topping.
Ingredients
- 1/4 cup cocoa powder
- 1/3 cup cornstarch
- 1/3 cup cake flour
- 4 large eggs, separated
- 3/4 cup sugar, divided
- 1 1/2 teaspoons vanilla extract
- dash salt
Preparation
Heat the oven to 350° F. Spray a 9-inch springform pan with
nonstick cooking or baking spray and cut out a piece of parchment paper
or wax paper to fit in the bottom.
Sift the cocoa, cornstarch, and cake flour together into a bowl or onto a sheet of wax peper or parchment paper. Set aside.
In
a mixing bowl with electric mixer beat the egg yolks with 1/2 cup of
the sugar until thick and lemon colored, about 3 to 4 minutes.
Beat in the vanilla.
In a large bowl, beat
the egg whites with the salt until soft peaks begin to form. Gradually
beat in the remaining 1/4 cup of sugar. Beat until firm but soft peaks
form.
With a spatula, fold the egg yolk mixture into the beaten
egg whites. Add about 1/3 cup of the flour mixture and fold in . Repeat
with another 1/3 cup of the mixture, then add the remaining flour
mixture and fold into the egg mixture.
Spread in the prepared springform pan.
Bake for 25 to 30 minutes, until the cake is firm to the touch.
Remove
from the oven and let cool on a rack for 5 minutes. If necessary, run a
knife around the edge to loosen the cake from the sides of the pan.
Remove the sides of the pan. Let cool completely.
Split the cake
horizontally with a long, sharp knife (stick about 6 toothpicks at even
height around the cake to act as a guide).
Fill the cake with
preserves, jam, or fresh fruit. Cut into wedges and top with whipped
cream. If desired, drizzle with a little chocolate sauce or warm
preserves or jam.
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By Diana Rattray
Southern Food Expert, about.com
