Chocolate Sponge Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Melissa Hamilton & Christopher Hirsheimer
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 1/4 cup natural unsweetened cocoa powder plus more for pan
- 1/4 cup cake flour
- 4 large eggs, room temperature
- 1/2 cup plus 6 teaspoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 °F. Line the bottom of a 13x9x2" metal baking pan with parchment paper. Butter paper and sides of pan; dust with cocoa powder, tapping out excess. Sift flour and remaining 1/4 cup cocoa powder through a fine-mesh sieve into a small bowl. Repeat sifting 2 more times. Set flour mixture aside. Crack 2 eggs into a large deep bowl. Separate remaining 2 eggs, adding yolks to bowl with whole eggs and placing whites in a medium deep bowl. Set whites aside.
- Using an electric mixer, beat whole eggs and yolks on low speed for 1 minute. Increase speed to medium; gradually add 1/2 cup sugar. Beat until mixture is thick and pale, about 3 minutes. Beat in vanilla.
- Using clean, dry beaters, beat egg whites until foamy. Sprinkle 1 teaspoon sugar over. Continue to beat until soft peaks form, about 1 minute. Sprinkle remaining 5 teaspoons sugar over and beat until meringue is thick and glossy, about 30 seconds.
- Using a rubber spatula, fold half of meringue into egg mixture. Sift half of dry ingredients over batter and fold until just blended. Repeat with remaining meringue and dry ingredients.
- Scrape batter into prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips, 10-12 minutes.
- Let cake cool in pan on a wire rack. Run a knife around sides of pan to release cake.
- Place a cutting board on top of pan. Invert cake onto board; remove pan. Carefully peel away parchment. Using a serrated knife, trim edges to create an even layer.
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