Method
Add plain flour, white sugar, 3 egg yolks, oil, baking powder, cocoa powder and then warm water. Mix slowly so ingredients bind well. When mixed well it will have a dark chocolate appearance (add more cocoa if needed) leave aside. Whisk 3 egg whites until light and fluffy and if you were to turn the bowl upside down it would not fall (be careful while doing this). Slowly fold egg white into cake mixture do not stir or mix fast just fold until it has blended in. If there are any extra egg white bits it will still cook the same so don't worry about mixing it in to perfection. Oven should be heated to gas mark 6 and the cake should be given 30-45 minutes baking time checking after the first 25 minutes.

Whisk margarine until the yellow dye is not visible or use white margarine or low fat white butter, until it is white and creamy. Add icing sugar and cocoa powder to mixture and whisk until its a light chocolate colour. If you want coffee icing just add 3 teaspoons of coffee in 10ml of water and add to icing mixture. Almonds chopped in strips, walnuts whole or any other nuts to throw on top after icing.

Use grease proof paper to prevent sticking to tray. When removing from tray put upside down and leave for a few minutes to cool before removing from tray. The mug can be your breakfast mug but use the same mug for all ingredients that require it.

Thanks to
Sahra Deen from the United Kingdom for submitting this Low Fat Chocolate Sponge Cake recipe.

Added on 16 May 2009.