Fatless Chocolate Sponge Cake With Eggs Food

CHOCOLATE SPONGE CAKE RECIPE

Steps:

• Grease a 20cm (8in) round or square cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
• Preheat oven to 170°C (325°F, gas mark 3).
• Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
• Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
• Turn the mixture into the prepared tin.
• Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
• Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
• Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit - raspberries or strawberries work well. You can decorate the top with more fruit.
• Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.

FATLESS CHOCOLATE SPONGE CAKE WITH EGGS

Steps:

• MethodSieve 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.
• If you like the recipe, given below is the list of similar recipes : Fatless sponge cake Eggless sponge cake Indian style eggless chocolate sponge cake
• 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. To prepare the batter for Fatless chocolate sponge cake with eggs, in a deep bowl place the seive and add the flour. Add cocoa powder. using good quality cocoa powder is very important to get maximum flavours in you fat free chocolate cake. Sift the flour and cocoa powder together and keep aside // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Now, take another deep bowl and break the eggs in it. Add sugar. Beat together the eggs and sugar at medium speed for 3-4 minutes until light and fluffy. this is the most crucial step. 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. 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. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix well using a spatula. Do not over mix or else the aeration from the eggs will settle down and the cake wont rise. Add the well seived flour carefully. Fold in and mix gently with a spatula taking care not to knock off the air from the batter. 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.
• 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. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Spread it evenly and tap it gently on you kitchen counter to remove any tarpped air bubbles. Bake in a pre heated oven at 200 deg C (400 deg F) for 25 min 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. Take out the form the oven and leave for 1 minute. Loosen the sides of the fat free chocolate cake with a knife. Invert the fatless chocolate sponge cake tin over a rack and tap sharply to remove. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Keep the fatless chcocolate sponge cake aside to cool and use as required. 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.

EASY EGGLESS SPONGE CAKE

Steps:

• Sieve the flour, baking powder and baking soda together.
• Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
• Pour the mixture into a greased and dusted 6 inch diameter round tin.
• Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
• Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
• The cake is ready when it leaves the sides of the tin and is springy to touch.
• When ready, take out from the oven and leave for 1 minute.
• Invert the tin over a rack and tap sharply to remove.
• Cool the the cake on a wire rack.

DUCK EGG SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease then line 2 x 20cm cake tins with baking parchment and grease the parchment too.
• Crack the duck eggs into a large mixing bowl. Add the sugar and whisk for about 5 mins until pale and fluffy. Keep whisking as you add the melted butter, a little at a time, followed by the vanilla extract.
• Fold in the flour and baking powder with a large metal spoon until you can't see any pockets of flour. Divide the mixture between the two prepared tins and bake for 35 mins or until bouncy to the touch and a skewer poked into the middle of the cake comes out clean. Leave the cakes to cool in the tin, then turn out onto wire racks when cool enough to handle.
• To make the buttercream, tip the butter into a big bowl and whisk with an electric hand whisk. Add the icing sugar, 2-3 tbsp at a time, until it's all incorporated, adding the milk halfway through the process. Scrape the seeds out of a vanilla pod, add them in and whisk again. Transfer half the buttercream to another bowl and, if using, stir your food colouring into one of the mixtures. I used blue and a dash of green to create a classic duck egg shade.
• When the buttercream mixtures are ready and the cake is cold, level the cakes with a bread knife, cut each one in half through the middle and stick all the layers together with the uncoloured buttercream. Cover the whole cake with a thin layer of the coloured buttercream - this will seal in any crumbs. Chill the cake for 30 mins, then cover with the rest of the buttercream and use a palette knife or pastry scraper to make the buttercream flat.
• To finish, sprinkle about 1/4 tsp of cocoa powder onto the cake to create a speckled design. Repeat this in different sections of the cake, then top with a cluster of mini chocolate eggs and serve. Will keep for 2-3 days.

CHOCOLATE SPONGE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment.
• Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing.
• Sieve 50g cocoa powder, 100g self-raising flour and a pinch of salt into another bowl and add a third of that to your wet ingredients.
• Once combined, add 1 more large egg and another third of the flour mixture and work that in.
• Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it.
• Divide the mixture between the tins and smooth the top with the back of a spoon.
• Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely.
• Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn't touch the water. Leave to cool.
• Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable.
• To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge.
• Put the second cake on top and push down very gently. Spread the remaining icing over the top.