Low Fat Chocolate Sponge

    1 hour 30 min

    A lovely low fat chocolate cake. The chocolate flavour is light, and the cake is wonderful served with fresh fruit. There's about 3g of fat per portion. For best flavour and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which prevents them from whipping to their fullest.

    51 people made this

    Serves: 10 

    • 100g cake flour
    • 25g unsweetened cocoa powder
    • 300g caster sugar
    • 90g plain chocolate, grated
    • 12 egg whites
    • 1 teaspoon cream of tartar
    • 1/4 teaspoon salt
    • 1/4 teaspoon vanilla extract
    • 1 1/2 teaspoons lemon juice
    • icing sugar for dusting (optional)

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. If it does not have a removable bottom, line a 23cm tube cake tin with baking parchment. Sift together the flour, cocoa and 150g of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
    2. In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 150g sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
    3. Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
    4. Gently scrape the cake mixture into the prepared tin. Smooth the surface of the mixture and tap the tin lightly to remove any air bubbles. Bake in centre of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with icing sugar before serving, if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    Can I just say DELICIOUS?!?!?!?!?! I agree with the one reviewer who said this is the perfect chocolate flavor - not too sweet, not too bitter, and not at all 'fake' chocolate tasting. Perfect!!! Directions are very good, was very easy to prepare. After it was completely cooled, I dusted the top with powdered sugar, and served the cake with some fresh sliced strawberries. If you like the light texture of an angel food cake, and the flavor of a rich chocolate brownie, you will LOVE this dessert!!!  -  28 Mar 2003  (Review from Allrecipes US | Canada)


    This was my 1st attempt at a chocolate angel food & my 2nd attempt at any homemade angel food. It was scrumptious, light, & just right chocolatey. I didn't have any semi-sweet choc. squares so I ran 1/3 cup of choc. chips thru my Thunderstick Food Processor. I've made 2 angel foods so far w/my new Kitchen Aid & they're both WONDERFUL! THANKS!  -  04 Jun 2002  (Review from Allrecipes US | Canada)


    Very good and pretty simple. The instructions were very well thought out. I am going to make this again tonight. Mine turned a bit flat but I think my eggs were too old or I cooked it too long. I also used chips I just chopped them with a knife. I liked the little chocolate chunks.  -  23 Jul 2002  (Review from Allrecipes US | Canada)