Fruity sponge cake

Fruity sponge cake

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(34 ratings)

Prep: 10 mins Cook: 20 mins


Serves 8
Reader Sue McGann devised this delicious low-fat cake recipe

Nutrition and extra info

  • Sponge is freezable

Nutrition: per serving

  • kcal214
  • fat4g
  • saturates1g
  • carbs40g
  • sugars30g
  • fibre0g
  • protein7g
  • salt0.34g
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  • butter or oil, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g plain flour
  • 3 tbsp cornflour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 egg, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 175g caster sugar

For the filling

  • 295g can mandarin segment, drained
  • 200g tub low-fat fromage frais
  • icing sugar, for dusting


  1. Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.

  2. Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.

  3. Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it’s made.

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Comments (45)

silverweb's picture

I did everything by the recipe but substituted the sugar for artificial sweetner and the sponges just failed to rise. They were no about 1cm deep so nothing like the rise in the photo. Why dies the recipe suggest plain flour and not self raising?

Samihar's picture

Didn't like this recipe, the cake just tasted of egg and the texture of the cake was not very nice as it was too light and spongy. Won't try this cake again.

nikkimatthews's picture

Absolutely delicious! Lovely and light and the whole family loved it. I'm on slimming world and substituted the mandarins for strawberries and used fat free natural fromage frais... Made it only 7 syns! Will definitely be making it again. Thank you:-)

hellphooey's picture

Pleasantly surprised by this cake, I made it to take on a picnic with friends who are all very health conscious so I wanted to contribute a healthier treat. The sponges rose very well but when I took them from the tin they were so light that I thought the cake would be like eating air! I was sooo wrong, everybody loved it. It doesn't have the more dense texture of even a nice, light normal sponge, almost tastes like the ladies fingers you use to make trifles but still felt like you were having a treat. I used low fat cream cheese, a spoon of lemon curd and blueberries for the filling and added lemon essence to the sponge mixture, I didn't use icing sugar on top and the cake was plenty sweet enough. The cake lasted well in terms of texture, for a couple of days, and the filling didn't make it soggy. I'll definitely make it again.
I let the sponges cool in the oven after I switched it off and didn't have any sinking issues.

k28apples's picture

Actually think this cake tastes better after a day or so, all the juices run into the cake making it even more scrumptious

browan713's picture

Mm family have fallen in love with this recipe! we first tried it when my mum was on a diet but now we use it all the time. the sponge has a really lovely flavor and a light and fluffy texture. even the mixture looks beautiful and smooth! the only thing I would say is that the sponges do not look very attractive. they are fine once covered and I also found that turning them up-side down when actually assembling the cake makes them look more even. I also used half whipped single cream and half greek yoghurt as the filling with strawberries and blueberries. delicious!!

okocha's picture

Simply Delicious. Very easy. Mine sunk too but it was still incredibly light and once the icing sugar was on no-one could tell. I've had several requests to make it again! Used cream and mandarins to fill the cake. Definately not good for diabetics though, good job there were seven of us sharing it!

01ns01's picture

i decided to use this sponge recipe as it was straight forward enough and was just what i was looking for. I didn't use the recipe as stated here but used it for fairy cakes/cupcakes instead, therefore i only used the sponge part of this recipe. The final result after i baked the cakes was horrible, the sponge was sticky and didn't taste great at all. In my opinion if you want to make nice cakes just use a normal recipe, don't bother using low fat recipes, i felt like it was a waste of time and money. I will not be recommending this to anyone.

tomlin121's picture

This is really easy to make and tasted absolutely scrummy. It is definitely a pudding cake, but lovely and light to eat. I can't wait to make it again. I couldn't find fromage so used low fat creme fraiche which worked really well.

katelewis1007's picture

Really really impressed with how this turned out. Filled it with strawberries and low fat fruits of the forest yogurt. It does sink a bit as it cools but the sponge still stays fluffy and full of air so it isn't a problem.

naomi98's picture

I halved this recipe and made 4 large cupcakes topped with strawberries! I also halved the sugar for sweetener worked just as well! Best recipe ever... All the recipes made with butter are too greasy and not got a nice texture also I found this recipe had a good rise. Why have a slice of cake for 400... 500 calories or more when you can have this for just 214calories! its fantastic!

sarvella's picture

This was really easy to make out, turned out to be delicious and looked good too! I used canned peaches instead of mandarine in the cream and it tasted great anyway :)

amyblyth__'s picture

I used the mixture as cupcakes and then topped with 100 grams of Greek yogurt mixed with 100 grams of soft cheese and three table spoons of icing sugar. Amazing! For the kids, I topped with butter icing and chocolate sprinkles, just as good!

teatimespecial's picture

this cake was great, i made it with gluten-free alternatives and it turned out well. add the filling at the last mimute or the bottom goes a bit soggy, but still yummy.

miffymu's picture

Great low fat cake recipe - the mandarins are a bit strange so I think I'll use raspberries or strawberries next time. Sank a bit when it came out the oven but this didn't seem to matter as it was lovely and light. Would definitely make again!!!

crumbles's picture

This was easy to make & tasted delicious. I used whipped cream & made it for my mum's birthday & everyone loved it.

koukla14's picture

Made this cake yesterday,so quick and easy, but it did sink in the middle when i took from the oven, can anybody tell me why??? Am planning to try again!!!

domesticangel's picture

This is delish! We are losing weight for charity in my office and this cake was a well deserved midweek motivation. It was fabulous!!!! And not just by me, everyyyone loved it! This should be a five star recipe! May swap the sugar for splenda next time though, as quite high in sugar!

sadiethompson2's picture

this sponge tastes lovely especially with home-made jam filling I also made the recipe in a Swiss roll tin and cut it up to use as trifle sponges

jojokt's picture

I didn't have time (or enough cornflour) to make the actual cake of this recipe but the filling inside a normal 'victoria sandwich' style cake was really tasty and incredibly quick and easy too! I am keen to try the cake recipe when I next attempt it!


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