High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
Believe it or not, here is a recipe for a chocolate dessert that is so low in calories, you will want to come back for seconds and thirds. This Chocolate Sponge Cake will melt in your mouth and bypass your waistline. Made without butter, it’s light and airy, and will do your Afternoon Tea table proud.
2/3 cup sifted cake flour Calories per serving: 146 (less if made with Splenda)
"Cocoa Light"
1/4 cup sifted unsweetened
cocoa
3 eggs
3/4 cup granulated sugar
(substitute Splenda for
even less calories)
1/4 teaspoon salt
1/2 teaspoon vanilla
3 tablespoons water
2 tablespoons powdered
sugar
Preheat oven to 375E. Lightly grease a 9" round cake pan and line the bottom with wax paper. Grease the paper and set the pan aside.
Stir together flour and cocoa. Set aside.
In a large bowl and using an electric mixer, beat eggs on high speed until thick and lemon-colored. Gradually add sugar and continue to beat, scraping the bowl often until the mixture is creamy and pale in color. Beat in the salt, vanilla and water.
Sprinkle the flour mixture over the egg mixture, about a 1/3 cup at a time, gently folding in each addition. Pour into the prepared cake pan; spread evenly.
Bake about 25-30 minutes or until the top of the cake springs back when lightly pressed. Remove from the oven and let cool on a rack for 5 minutes, then turn out onto the rack and let cool completely. Sift powdered sugar over the top of the cake before serving. Makes 8 servings.
