Fruity sponge cake

Fruity sponge cake

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(34 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • butter or oil, for greasing
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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

Method

  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, questions and tips

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silverweb
10th Sep, 2016
0.05
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
21st Aug, 2015
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
21st Sep, 2014
5.05
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
8th Sep, 2014
5.05
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
15th Feb, 2014
Actually think this cake tastes better after a day or so, all the juices run into the cake making it even more scrumptious
browan713
19th Jan, 2014
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
1st Aug, 2013
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
1st Aug, 2013
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
30th May, 2013
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
20th May, 2013
5.05
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.

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