Sponge Cake Low Calorie Food

SUGAR-FREE LOW CARB SPONGE CAKE

Steps:

• Grease an 8 inch spring form pan and preheat oven to 350 degrees.
• Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
• Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
• In another bowl whisk together the remaining dry ingredients.
• Combine the yolks and dry ingredients together until smooth.
• In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
• Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
• Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
• Allow to cool completely before removing and adding optional toppings.
• Keep refrigerated.

HEALTHIER VICTORIA SANDWICH

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).

LOW FAT CHOCOLATE SPONGE CAKE

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.

QUICK FAT FREE SPONGE

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!!