This chocolate cake contains no butter or oil so is naturally lower in fat than a classic chocolate sponge. The addition of grated apple makes the sponge moist and its natural sweetness means you can afford to use less caster sugar.
Ingredients
-
-
olive oil, cooking spray
-
4 large free-range egg whites
-
pinch salt
-
2 large free-range eggs
-
1 tsp vanilla extract
-
75g/2½oz golden caster sugar
-
2 Braeburn apples, peeled, cored and grated
-
100g/3½oz self-raising flour, sifted
-
40g/1½oz cocoa powder, sifted
-
- For finishing the cake
-
-
150g/5½oz raspberries
-
75g/2½oz icing sugar, sifted, plus extra for dusting
-
Preparation method
-
Preheat the oven to 170C/330F/Gas 3.
-
Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside.
-
In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved.
-
Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold this into the remaining egg white mixture.
-
Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly). Transfer to a wire rack and leave to cool.
-
Once cooled, slice the cake in half horizontally to create two layers. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake. Top with the other piece.
-
Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency. Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries.
