Chocolate Sponge Cake - 8g Carbs, 3g Fiber
4 eggs, whole
1 cup Whey Low type D granulated sugar (or other sugar sub)
1 1/2 Tbsp butter, melted
1/4 cup cocoa, sifted
4 Tbsp boiling water
1 1/8 tsp self rising flour
1/3 cup Honeyville Hi maize resistant starch
Pre-heat oven to 350 degrees F. 2. Lightly grease a 9 inch cake pan and line the base with waxed paper.
Beat eggs with an electric mixer until fluffy, then gradually add the sugar and beat for 15 minutes.
Combine the butter, cocoa and boiling water, and fold into egg mixture. Sift flour and then sift again over the egg mixture. Add the Hi-maize resistant starch and gently fold them together. Spoon the mixture into the prepared cake pan. Bake for approximately 50 minutes or until just firm to touch. Cool
Makes: 1 cake
Serves: 12
Nutrition per Serving: 69 Calories, 4g Fat, 2g Sat Fat, 65mg Cholesterol, 2g Protein, 8g Carbs, 3g Fiber, 47mg Sodium
Posted by: Darlene BC <dsharple@shaw.ca>
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