Fridge Friend Recipes
Canola Oil Chocolate Sponge Cake recipe
A light, airy chocolate sponge with a tender crumb and rich cocoa flavour. Canola oil keeps the cake moist and soft for serving as a simple dessert or celebration bake.
45 min · Medium · British Jump to method
Ingredients
- 3 Eggs
- 150g Sugar
- 175g Plain Flour
- 40g Cocoa Powder
- 1 tsp Bicarbonate of Soda
- 150ml Milk
- 100ml Canola Oil
| Nutrition | Per serving |
|---|---|
| Calories | 349 kcal |
| Protein | 5.6 g |
| Carbohydrates | 41.6 g |
| Fat | 17.2 g |
| Saturated fat | 3.1 g |
| Fibre | 2.1 g |
| Sugar | 19 g |
| Sodium | 95 mg |
Why this works
A standard chocolate sponge cake: energy-dense and higher in sugar and fat, with modest protein and fibre.
Provides some minerals from cocoa. Cocoa powder contributes small amounts of magnesium, iron and polyphenols, though the overall cake remains a treat food.
Contains unsaturated fat from canola oil. Canola oil is mostly unsaturated fat, which is generally a better fat profile than butter, but the cake is still fairly energy-dense.
Moderate sugar load. With sugar and refined flour, this cake is not especially blood-sugar friendly and may cause a quicker rise in glucose.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a cake tin.
- Whisk the eggs and sugar together until pale and slightly thickened.
- Sift in the plain flour, cocoa powder and bicarbonate of soda.
- Pour in the milk and canola oil, then fold gently until smooth.
- Transfer the batter to the tin and bake for 30-35 minutes until springy to the touch.
- Cool completely before slicing or icing as desired.
Other Canola Recipes
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
