If you are looking for a “healthier” cake, this White & Dark Chocolate Sponge Cake recipe may be an option. No butter (so cut down on fat intake); full of chocolaty goodness and its health benefits; and a few eggs (nowadays considered healthy). You may wish to cut down on the sugar content, perhaps by using honey to replace sugar. I will try experimenting with a honey option when I bake this cake again.
Ingredients
(for a 8 inch chiffon cake tin)
- 4 egg yolks
- 50 gm sugar
- Pinch of salt
- 50 ml rice bran oil
- 100 ml milk
- 1 tsp vanilla essence
- 90 gm flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 30 gm white chocolate (melted)
- 30 gm dark chocolate (melted)
- 5 egg whites
- 50 gm sugar
Method
- Pre-heat oven to 170°C. Place an oven tray on the top oven rack.
- Separate egg whites from the egg yolks.
- Whisk egg yolks with sugar.
- Add salt, oil, milk & vanilla essence and continue whisking till well combined.
- Sift flour, cornflour and baking powder into the egg mixture and fold to combine.
- Divide batter into 2 equal portions in separate bowls.
- Stir melted white and dark chocolate into the batter separately. Set aside.
- In a separate bowl, whisk egg whites till frothy. (Make sure the whisk is dry, otherwise the egg white will not rise)
- Add sugar and continue to whisk until thick and stiff. Set this meringue aside.
- Divide the meringue equally between the bowls of white chocolate and dark chocolate batter.
- Fold meringue gently into the batter. Do this in 2 lots.
- Pour the dark chocolate batter into the chiffon cake tin from one side. Keep pouring from the same side; do not turn the bowl as that will introduce air bubbles into the batter.
- Now, pour the white chocolate batter over the dark chocolate batter.
- Tap the cake tin to release big bubbles.
- Place the cake tin on the lowest oven rack.
- Bake at 170°C until the top of the cake starts to crack (around 20-25 mins).
- Lower the oven temperature to 160°C. Continue to bake for another 25 mins. Total baking time: 45 mins. During baking, do not open the oven door or the cake will collapse.
- Cool the cake by turning the cake tin over over a bowl. This will help prevent the cake from collapsing. The bowl will lift the cake over the table top, preventing condensation.
- Once cooled, use a skewer to separate the sides and bottom of the cake from the tin.
