Chocolate Sponge Cake

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Chocolate Sponge Cake
6
400
70

Ingredients

  • 2 cups superfine sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla

Directions

  1. Sift sugar, flour and cocoa together; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add cream of tartar and vanilla. Beat 5 minutes or until stiff peaks form. Sprinkle 1/4 of flour mixture over egg whites; gently fold in with a rubber spatula. Repeat procedure with remaining flour mixture, adding 1/4 at a time.
  2. Spoon into an ungreased 10" tube pan with removable bottom. Bake at 375 degrees for 40 minutes or until cake springs back when touched lightly with fingers. Invert pan on funnel or bottle for 2 hours or until cake is completely cooled. Loosen cake from sides of pan, using small metal spatula; gently remove from pan.
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NutritionView more

400Calories
Sodium7%DV170mg
Fat2%DV1.5g
Protein29%DV15g
Carbs29%DV86g
Fiber16%DV4g

PER SERVING *

Calories400Calories from Fat20
% DAILY VALUE*
Total Fat1.5g2%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium170mg7%
Potassium480mg14%
Protein15g29%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate86g29%
Dietary Fiber4g16%
Sugars60g120%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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