Low Fat Chocolate Sponge Cake

If you're looking for a single layer of light moist sponge with depth of flavour you can't go wrong with this recipe. I tend to use Green & Blacks' organic cocoa powder (dutched) for best results. If you're watching your waistline but have a sweet tooth, this is quite a tasty little number which won't massively compromise your diet.

• Ready In: 45 mins
• Serves: 10
• Yields: 1 cake

Ingredients

• 3⁄4 cup flour, plus
• 2  tablespoons flour
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup  unsweetened cocoa powder, plus
• 2  tablespoons cocoa powder
• 1  cup caster sugar
• 1  egg
• 1⁄2 cup 2% low-fat milk
• 1⁄4 cup  oil
• 1  teaspoon vanilla extract
• 1⁄4 cup boiling water

Directions

1. Preheat oven to 350/gas 4.
2. Grease and flour a nine inch round cake tin, set aside.
3. Sift dry ingredients into a large bowl and thoroughly combine.
4. In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
5. Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
6. Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
7. Pour into prepared nine inch cake tin and bake for thirty five minutes.
8. Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
9. NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.