This chocolate cake contains no butter or oil so is naturally lower in fat than a classic chocolate sponge. In a separate bowl, whisk together the whole eggs, vanilla extract and caster sugar until pale, doubled in volume and the sugar has dissolved. Fold in the apple, flour and cocoa powder with a metal spoon and then fold a third of the egg white mixture into the cocoa mixture. Spoon the mixture gently into the cake tin and bake for 30 minutes, or until risen (when cooked the sponge should bounce back when pressed lightly).
Mix together the remaining icing sugar and enough water to bring it together to form a thin icing of drizzling consistency.
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Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander.


There are a lot of low fat and low calorie Indian recipes which you can easily make at your home for your family and friends.
In order to make the Apple Crumble, take a saucepan and put sugar, water, lemon juice and cinnamon sticks in it. Macros (with MY ingredients): 109 calories, 12 g protein, 2g fat, 6g net carbs (5g fiber).
The addition of grated apple makes the sponge moist and its natural sweetness means you can afford to use less caster sugar. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed from the bowl, then set aside. Mash two-thirds of the raspberries and one tablespoon of icing sugar together roughly in a bowl and spread this mixture over the top of one of the pieces of cake.
Drizzle the icing over the cake, leave for 2-3 minutes to harden slightly and then decorate with the remaining raspberries.


Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Then, add the apple pieces to cook all the ingredients while stirring until they become soft.



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