Sponge it up: Healthy cakes!

Here is how can you turn the sponge cake into a healthy food

Update: 2014-08-21 01:17 GMT

Sponge Cake

It’s sweet, delicious and melts in your mouth. And this week there is even a day to celebrate its goodness — We’re talking about the sponge cake.
From an important ingredient in desserts to being eaten as it is, the humble sponge cake has come a long way. This week we bring you two healthy recipes for sponge cakes and another recipe using the sponge cake as the main ingredient. We have also substituted many ingredients with healthy ones. Simple, easy and high on the taste value. Go indulge!

Sr	Name	Ingredients	Methord
1	Carrot and Walnut Sponge Cake	5 eggs 550 gm castor sugar 500 ml extra virgin olive oil 400 gm grated carrots 100 gm walnuts 5 gm cinnamon powder 620 gm flour 5 gm baking powder 12 gm baking soda	Whisk together sugar and eggs till sugar has melted. Add in the flour, cinnamon powder, baking powder & baking soda, and mix well. Add the grated carrots and walnut together. Finally add the extra virgin olive oil. Pour the batter into lined molds and bake for 30 minutes at 180ºC. De-mould and cool the cake. The cake is best had with a cream cheese frosting.
2	Sponge cake-pinwheels	2 vanilla sponge cake sheets 1 chocolate sponge cake sheet 30 gm whipped cream 10 gm morello cherries 1 ml vanilla essence 15 gm kiwi puree mixed with 30 gm whipped cream 10 gm red currant puree mixed with 30 gm whipped cream	Take the thin sheet of chocolate sponge. Place it on a plastic cling wrap, apply the vanilla cream, sprinkle chopped cherries and tightly roll the sponge and place it in the refrigerator for 30 minutes. Remove it, apply a little vanilla cream on top and sprinkle with chocolate shavings. Kiwi Pinwheel Take a sheet of vanilla sponge. Place it on a plastic cling wrap, apply the kiwi cream, roll the sponge and place it in the refrigerator for 30 minutes. Apply a little vanilla cream on top and garnish with chopped kiwi. Cranberry Pinwheel Take a sheet of vanilla sponge. Place it on a plastic cling wrap, apply the red currant cream, roll the sponge and place it in the refrigerator for 30 minutes. Apply a little vanilla cream on top of the pinwheel and garnish with chopped red currants and serve.
3	Multigrain cake with greek yogurt	5 eggs 125 gm sugar 75 gm flour 50 gm multigrain flour 100 gm butter, unsalted 3 gm baking powder For frosting 600 gm yogurt 100 gm icing sugar 75 gm blue berries	Preheat oven to 180ºC. Grease a cake tin and line the base with baking paper. Sift flour and baking powder together and mix the multigrain flour. Beat the eggs and sugar until mixture is thick, pale and tripled in volume. Gradually add the flour to the egg mixture while simultaneously folding it. Fold in the melted butter slowly. Pour mixture in the prepared tin. Bake for 20 minutes. Then, carefully peel away baking paper and leave to cool. Greek yogurt and blueberry frosting Place a cheesecloth or muslin cloth into a sieve, with a glass bowl placed underneath. Ladle the yogurt in the cloth and allow it to strain, until it achieves a thick consistency. Transfer the bowl into the fridge, while it drains. This process makes the yogurt thicker and creamier. Remove the yogurt from the cloth. Fold the icing sugar and blueberries in to it. Apply the frosting on top of the cake. Garnish according your choice and serve cold.

Name

Ingredients

Methord

Carrot and Walnut
Sponge Cake

5 eggs
550 gm castor sugar
500 ml extra virgin olive oil
400 gm grated carrots
100 gm walnuts
5 gm cinnamon powder
620 gm flour
5 gm baking powder
12 gm baking soda

Whisk together sugar and eggs till sugar has melted. Add in the flour, cinnamon powder, baking powder & baking soda, and mix well. Add the grated carrots and walnut together. Finally add the extra virgin olive oil. Pour the batter into lined molds and bake for 30 minutes at 180ºC. De-mould and cool the cake. The cake is best had with a cream cheese frosting.

Sponge cake-pinwheels

2 vanilla sponge cake sheets
1 chocolate sponge cake sheet
30 gm whipped cream
10 gm morello cherries
1 ml vanilla essence
15 gm kiwi puree mixed with 30 gm whipped cream
10 gm red currant puree mixed with 30 gm whipped cream

Take the thin sheet of chocolate sponge. Place it on a plastic cling wrap, apply the vanilla cream, sprinkle chopped cherries and tightly roll the sponge and place it in the refrigerator for 30 minutes. Remove it, apply a little vanilla cream on top and sprinkle with chocolate shavings.

Kiwi Pinwheel

Take a sheet of vanilla sponge. Place it on a plastic cling wrap, apply the kiwi cream, roll the sponge and place it in the refrigerator for 30 minutes. Apply a little vanilla cream on top and garnish with chopped kiwi.

Cranberry Pinwheel

Take a sheet of vanilla sponge. Place it on a plastic cling wrap, apply the red currant cream, roll the sponge and place it in the refrigerator for 30 minutes. Apply a little vanilla cream on top of the pinwheel and garnish with chopped red currants and serve.

Multigrain cake with greek yogurt

5 eggs
125 gm sugar
75 gm flour
50 gm multigrain flour
100 gm butter,
unsalted
3 gm baking powder
For frosting
600 gm yogurt
100 gm icing sugar
75 gm blue berries

Preheat oven to 180ºC. Grease a cake tin and line the base with baking paper. Sift flour and baking powder together and mix the multigrain flour. Beat the eggs and sugar until mixture is thick, pale and tripled in volume. Gradually add the flour to the egg mixture while simultaneously folding it. Fold in the melted butter slowly. Pour mixture in the prepared tin. Bake for 20 minutes. Then, carefully peel away baking paper and leave to cool.

Greek yogurt and blueberry frosting Place a cheesecloth or muslin cloth into a sieve, with a glass bowl placed underneath. Ladle the yogurt in the cloth and allow it to strain, until it achieves a thick consistency. Transfer the bowl into the fridge, while it drains. This process makes the yogurt thicker and creamier. Remove the yogurt from the cloth. Fold the icing sugar and blueberries in to it. Apply the frosting on top of the cake. Garnish according your choice and serve cold.

Sponge it up: Healthy cakes!

Here is how can you turn the sponge cake into a healthy food

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