Light Gluten free, dairy free, chocolate sponge cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 eggs1 pinch of salt1/2 c sugar1/2 c corn starch2 tsp chickpea flour1 tsp Dutch processed cocoa powder1 tsp baking powder1/4 cup natural soy milk
Separate eggs. Beat egg whites and salt until stiff.
Add sweetener gradually and beat until stiff and powder has dissolved.
In a small bowl, Add egg yolks, soy milk, vanilla extract. whisk until well blended.
In medium bowl, sift together cornstarch, chickpea flour, cocoa powder, and baking powder and fold into the egg yolk mixture. Whisk together well.
Fold beaten egg whites gently into wet mixture until just blended together.
Fold immediately into a pre-greased 8 inch pan and bake immediately in a 180C oven for about 30 minutes or until a skewer comes out clean.
Remove from oven and remove from pan and allow to cool completely on a rack.
Serving Size: makes 8 small slices
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.
Add sweetener gradually and beat until stiff and powder has dissolved.
In a small bowl, Add egg yolks, soy milk, vanilla extract. whisk until well blended.
In medium bowl, sift together cornstarch, chickpea flour, cocoa powder, and baking powder and fold into the egg yolk mixture. Whisk together well.
Fold beaten egg whites gently into wet mixture until just blended together.
Fold immediately into a pre-greased 8 inch pan and bake immediately in a 180C oven for about 30 minutes or until a skewer comes out clean.
Remove from oven and remove from pan and allow to cool completely on a rack.
Serving Size: makes 8 small slices
Number of Servings: 8
Recipe submitted by SparkPeople user POOTERBUG.
Nutritional Info Amount Per Serving
- Calories: 66.0
- Total Fat: 2.1 g
- Cholesterol: 70.5 mg
- Sodium: 50.4 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.3 g
- Protein: 2.9 g
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