Low Fat Honey Sponge Cake Recipe
Ingredients
| Eggs | 5 Small | |
| Honey | 1/4 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Flour | 3/4 Cup (16 tbs), sifted | |
| Double-acting baking powder -€“ ¾ tsp | ||
| Oil | 2 Teaspoon | |
| Confectioners' sugar -€“ Enough to sprinkle on cake | ||
Directions
GETTING READY
1. Preheat oven to 350° F.
MAKING
2. Beat eggs until they turn light.
3. Beat in sugar and honey for 10 minutes.
4. Stir in sifted flour-baking powder mixture until smooth.
5. Dust lightly a greased 8 x 8-inch brownie pan with flour.
6. Transfer the batter into it and bake for 35 minutes or until a teaser inserted comes out clean.
7. Allow to cool in the oven for 10 minutes, transfer to a cake rack, and allow to cool thoroughly.
SERVING
8. Turn on to a plate with right side up, sprinkle confectioners-€™ sugar, slice into 2-inch squares and serve with a cup of hot cappuccino.
1. Preheat oven to 350° F.
MAKING
2. Beat eggs until they turn light.
3. Beat in sugar and honey for 10 minutes.
4. Stir in sifted flour-baking powder mixture until smooth.
5. Dust lightly a greased 8 x 8-inch brownie pan with flour.
6. Transfer the batter into it and bake for 35 minutes or until a teaser inserted comes out clean.
7. Allow to cool in the oven for 10 minutes, transfer to a cake rack, and allow to cool thoroughly.
SERVING
8. Turn on to a plate with right side up, sprinkle confectioners-€™ sugar, slice into 2-inch squares and serve with a cup of hot cappuccino.
Chef
