I was going to save this recipe for later in the week, but as it had lots of interest when I posted it on Facebook, I thought I had better get on with it 🙂 AND it’s NATIONAL CAKE DAY!!!!
I had lots of egg white still to use up in the fridge, alongside some cottage cheese which I bought and hadn’t used yet. I wasn’t thrilled by the idea of lots of cottage cheese egg white omelettes, so I had a bit of a Google.
If you type in “using up egg white” the BBC Food page dedicated to egg white recipes pops up high on the search. A quick glance over their ideas, and WIN a low fat chocolate cake recipe pops up – awesome!
So that takes care of the egg white – what about the cottage cheese – well, a chocolate cheesecake icing of course.
The recipe called for grated apple, I didn’t have any, but I did have a courgette in the fridge which needed using – fab, a low fat chocolate and courgette cake with chocolate cheesecake icing, what more could a girl want?
Well, actually, umm, if I’m being picky, I don’t really want to make a cake with refined white flour. Oh, look, there’s some wholegrain khorasan kamut flour in the cupboard, so now it’s going to be low fat, wholegrain, wheat free, chocolate and courgette cake with chocolate cheesecake icing – whoop whoop!
Low fat chocolate sponge
inspiration from BBC Food
- olive oil, cooking spray
- 4 large free-range egg whites
- pinch salt
- 2 large free-range eggs
- 1 tsp vanilla bean paste (or extract)
- 75g golden caster sugar
- 1 large courgette, finely grated
- 100g wholegrain kamut flour, sifted
- 1 tsp baking powder
- 30g raw cacao powder, sifted
For the icing
- 75g low fat cottage cheese -blended until smooth
- 150g icing sugar
- 15g cacao powder
- Heat oven to 170C and prepare a 20cm/8in non-stick cake tin.
- Whisk the egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat the whole eggs, vanilla bean paste and caster sugar until and the sugar has dissolved.
- Fold in the grated courgette, flour and cacao powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Once combined, fold in the remaining egg white mixture.
- Spoon the mixture gently into the cake tin and bake for 30-45 minutes (mine took longer than the stated 30 minutes), or until risen. Transfer to a wire rack and leave to cool thoroughly.
- Once cooled, slice the cake in half horizontally to create two layers.
- Mix together the cottage cheese, icing sugar and cacao poweder and enough water to bring it together to form a thick icing. Spread the icing over the bottom layer of the cake and top with the other half. Leave to harden slightly and serve.
What are you serving for NATIONAL CAKE DAY? What’s your favourite type of cake?