CHOCOLATE-CHIP SPONGE CAKE
A very simple variation on the basic sponge cake, however it is guaranteed to put big smiles on the faces of chocolate lovers. You can also add ½ of chopped nuts just fold them in at the end.
5 egg whites
½ cup sugar
2 t pure vanilla extract
1 t almond extract
¼ cup water
1 cup unbleached flour
1 t baking powder
¼ t salt
½ cup mini chocolate chips 70% cocoa
In a clean bowl, beat egg whites, graduating adding ¼ cup sugar until stiff peaks form, set aside
Beat eggs with ¼ cup sugar, vanilla, almond extract and water.
Sift flour, baking powder and on top of egg mixture, mix in well.
Fold 1 cup of beaten egg whites into flour mixture and mix to lighten.
Pour batter into remaining beaten eggs whites and fold.
Gently fold in chocolate chips.
Spray a 10 inch tube pan with a nonstick spray, pour cake batter into pan, and bake in a preheated oven at 350 for 35 minutes.
Let cool 45 minutes before serving.
Per Serving: 198 Calories; 5g Fat (23.8% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.