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Fatless Sponge Cake
This Whisked sponge cake can be used as the base for a gateau or for puddings such as an English. As a good sponge cake, sandwiched with a little jam, it is a good recipe for those trying to cut fat out of their diet but find it hard to resist a piece of cake.
Ingredients
| Equipment 2x7” sandwich tins Shelf: 2 |
Method
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1 Whisk the eggs and the sugar on full speed using a food mixer or if whisking by hand place the bowl over a pan of hot water and whisk until the mixture becomes creamy white and a ribbon trail is left in the top of the mixture when some mixture is lifted from the bowl.
2 Sieve the flour and place the flour back into the sieve again to sieve over the mixture and make sure the flour is added gradually.
3 Re-sieve the flour onto the egg mix and cut the flour in with a large metal spoon. Use a slicing action to prevent cutting out the air.
4 Once all the flour is added, pour the mixture evenly into the two cake tins. Scrape gently down the side. The mixture should still be light and creamy.
5 Bake until light golden brown and springs back to the touch.
6 Remove from the tins and place on a cooling wire to allow to cool.