Chocolate and apple sponge cake

Chocolate and apple sponge cake

Chocolate cake has never tasted as good!  This delightfully light chocolate cake is ideal for a fancy afternoon tea or special occasion.  Grated apple has been used to replace some sugar, and no butter has been added, making this cake low in fat and lower in calories.

 Serves: 8

Dietary: Vegetarian, Nut-free, (contains eggs, milk and gluten)

Preparation time: 30 minutes

Cooking time:  30 minutes

 

INGREDIENTS
4 egg whites
2 eggs
1 tsp vanilla extract
5 Tbsp (75 g) caster sugar
2 Braeburn apples, peeled, cored, and grated
¾ cup (100 g) self-raising flour, sifted
1/3 cup (40 g) cocoa powder, sifted
150 g raspberries, a small punnet
1 Tbsp icing sugar, sifted (optional)

 

METHOD

  1. Preheat the oven to 170oC/150oFan/Gas mark 3.
  2. Line a 20 cm non-stick cake tin with greaseproof paper.
  3. Beat the egg whites until stiff peaks form with the whisk.
  4. In a separate bowl, whisk the whole eggs, vanilla extract and caster sugar until the sugar has dissolved.
  5. Fold in the apple, flour and cocoa powder using a metal spoon.
  6. Fold a third of the egg white into this mixture.
  7. Fold this mixture into the remaining egg white.
  8. Spoon the mixture into the cake tin and bake for 30 minutes, the cake should have risen, and an inserted skewer should come out clean when removed.
  9. Leave to cool on a wire rack, and when cool, slice in half.
  10. Mash two-thirds of the raspberries with one tablespoon of the icing sugar very roughly and spread over one of the slices of cake, place the other half on top.
  11. Decorate with the remaining raspberries.

 

This recipe has been donated by Clare Atkins, Student Nutritionist

 

NUTRITION INFORMATION

Per serving:
Total calories: 152 kcal
Fat:  2.8 g
Saturated Fat:  1.1g
Carbohydrate: 24.0 g
Total sugar: 14 g
Fibre: 2.6 g
Protein:  6.4 g
Salt:  0.24 g

 

NUTRITION FACTS

  • The fat content in this cake has been dramatically reduced.  It is low in fat and low in saturated fat.
  • This cake has a moderate sugar content.  However, most of this is from the grated apples.  To reduce the sugar further per serving, you could use a sweeter apple variety, low sugar sweetener or serve a smaller portion size.
  • This cake is a good source of fibre, protein and Vitamin B12.

VARIATIONS

  • Other berries can be used instead of raspberries, e.g. strawberries, blackberries, Blueberries.
  • Other apple varieties could also be sweeter, e.g. Pink Ladies.
  • If this cake is intended for a special birthday occasion, you could add a glaze using icing sugar and water.

 

Consumer tested by Caoilfhionn McGrath and Edie Banerjee

Reviewed by Kathy Lewis, Registered Nutritionist

© 2022 The Caroline Walker Trust