Light sponge cake: Quick recipe with fewer calories
Last Updated on
Total: 35 min Diners: 12 servings
You’ve been trying for days not to give in to the temptation to bake cakes as if there were no tomorrow and you feel that you will not resist much more. Do not worry, so you can indulge yourself without remorse today we bring you a recipe for light cake, fitness cake or fitcocho, or what is the same, a cake that has no fats, no sugars or many flours, but it is perfect to get carried away and give in to temptation.
Ingredients
For a mold of 25×25 centimeters
Oat flour or oat flakes
. Oat flour or oat flakes, 75 g Defatted cocoa powder, 2 tablespoons and a little more to coat the mold (See notes) Egg whites, 8 M Eggs, 2 Thermostable liquid or powdered sweetener, equivalent to 125 g sugar (see Endnotes) Oil or butter, just enough to grease the mold
How to make a light sponge cake or fitcocho
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Many of the cakes of this type that circulate on the net are made with micronized and flavored oat flours, which already come with built-in sweeteners, but also have many artificial flavors and flavorings and are not cheap at all, so in this recipe we propose normal oat flour that can be found in many herbalists, but if you do not find it you can make your own oat flour by crushing oat flakes of those sold in any supermarket with any food processor.
Step 1
In a bowl mix the dry ingredients (oat flour, cocoa powder, chemical impeller and sweetener if it is powdered). If instead of oat flour we are going to use oat flakes, remember to grind them first until you get a flour.
Step 2
In another clean and dry bowl we pour the whites of the two eggs plus the remaining eight egg whites. Set the yolks aside.
Add a pinch of salt to the egg whites and whip them until stiff with the help of a whisk -it will be easier if they are electric-. When they are stiff peaks, beat the yolks that we have apart with the sweetener if we use liquid sweetener and incorporate them delicately to the egg whites so that they do not get too low.
Step 3
Let’s mix the dry ingredients over the eggs and integrate them gently with the help of a spatula using enveloping movements.
Step 4
Grease a square mold of 25×25 centimeters, sprinkle with cocoa powder and shake to drop the excess. Pour the cake mixture and bake for about 25 minutes in a preheated oven at a temperature of 180ºC.
Step 5
Check that the light cake is ready by pricking it with a toothpick and when it is ready, remove it from the oven, unmold and let it cool on a wire rack.
Notes
You can use any liquid or powder sweetener as long as it is thermostable, such as granulated stevia sachets if you are looking for a completely caloric one, or agave syrup if you prefer something more natural. But you can not use sweeteners such as aspartame, because when heated above a certain temperature, it degrades and becomes bitter.
The best way to know if a sweetener is suitable for baking or not, is to look at the label to see if it says that it can not be used hot. The label will also indicate the equivalence with sugar, which will help us to know how much sweetener we have to use. Some liquid sweeteners, instead of indicating this on the label, usually bring a measuring cap with two scales, one in ml and another indicating the equivalent weight in sugar.
If you do not like chocolate, you can replace the cocoa powder with two more tablespoons of oatmeal. You can also flavor it with whatever you like, lemon zest, vanilla essence, etc.
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