Chocolate and Raspberry Sponge Cake

I just came across a great looking recipe for a Chocolate and Raspberry Sponge Cake. I’ve never tried making one of these at home. However, I may just have to give this one a try because it didn’t look like it would be too time consuming or difficult.

Take a look at the YouTube Video I found that demonstrates the techniques:

Unfortunately, the author of the video neglected to give the recipe.

So I spent a little time looking for something similar online. I found a recipe from the Canadian Diabetes Association for a chocolate sponge cake that should be easy, simple, and delicious. The cake recipe supposedly makes enough for 12 servings at only 52 calories each serving (only 0.3 grams of saturated fat and 5.7 grams of sugar!) Wow!

Chocolate Sponge Cake
20 min | 10 min prep | SERVES 12

From: Canadian Diabetes Association

Ingredients
# 4 egg white
# 1/4 teaspoon cream of tartar
# 1/4 teaspoon salt
# 1/3 cup sugar
# 2 egg yolk
# 1 teaspoon vanilla
# 1/4 cup all-purpose flour
# 1/4 cup cocoa

Directions

1. Line an 8 inch square or round cake pan with waxed paper.
2. Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3. Beat in sugar gradually, continue beating until stiff peaks form.
4. Beat in egg yolks and vanilla.
5. Combine flour and cocoa and fold lightly into egg mixture.
6. Spread batter in prepared pan.
7. Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8. Loosen sides with a sharp knife.
9. Turn out immediately onto a paper towel lined cake rack to cool.

I would imagine this could be baked in a thin layer on the paper as shown in the video. When it is still warm the raspberry mixture could be added with a little whipped cream (not too much to keep the calorie count down) and some fresh or frozen raspberries. Yum!