Spongy Choco Cake

I couldn't believe when I found that this recipe has no butter or oil at all. And it comes out so soft and spongy. Amazing!

Top this chocolate sponge cake with a simple glaze or fluffy frosting.

Ingredients 

1 cup sifted cake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 1/2 cups granulated sugar, divided
6 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup water
1 1/2 teaspoons vanilla extract

Method

• Heat oven to 375°.
• Sift together the cake flour, cocoa, baking powder, and 1 cup of the sugar.
• In a mixing bowl, beat the egg whites with salt and cream of tartar until stiff, but not dry. Gradually add the remaining 1/2 cup of sugar; beat until very stiff.
• Whisk together the egg yolks, water, and vanilla; add to the dry mixture and beat just until blended. Gently fold the egg yolk mixture into the stiff egg white mixture.
• Spoon into an ungreased 10-inch tube cake pan and bake for about 35 minutes. Cool in pan. Remove from the pan and top with the glaze of your choice or dust with powdered sugar. 

Note
For substitute of cream of tartar you could check out the following link.
Substitutions for Ingredients

Posted in: Baking