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 (45)

undulat's picture

would it be possible to replace the cournflour with something else or skip it alltogether?

sharonb72's picture
5

First cake I've ever made, so was impressed it turned out so well, used strawberries instead of mandarins.

1abi111's picture
5

Very nice an light. i added sugar to the filling as i have a very sweet tooth. the sponge freezes very well in portions, so perfect for a healthy treat.

annapavlova's picture

My son is diabetic, and the rule of thumb the hospital nutritionists give us is that if the sugar is under a third of the carbohydrate content then it will not affect his blood sugars badly. (You can check labelled food by looking at the Carbohydrate content then seeing if the "of which sugars" is under 1/3 of the first figure).
On that basis this cake would be unsuitable for a diabetic, in fact more unsuitable than a standard recipe because of the low proportion of flour. I mention this becasue there is a real confusion about "healthy" (usually low-fat, but often high sugar) and suitable for diabetics.
However I also think it is fine to have the odd treat especially at the end of a meal where the effect is cushioned by the balance of the meal just eaten.

rparham's picture
5

Took 3 attempts to separate eggs successfully! Tasted delicious with lots of butter icing :)

lollykate27's picture
4

Really easy to make and went down a storm! Everyone loved it.

klgoh27's picture
5

Yes, simple to make, even for a novice like me. Yes, mine sunk a little too. I used peaches instead of mandarin segments and it tastes great!

cartloadofmonkeys's picture
5

This is a great recipe, it did sink a little, but it tasted great, especially with the whipped cream that I snuck in instead of the fromage frais, sorry about that :-)

smmccarthy9175's picture
5

Made this for afternoon tea on my mother's birthday and everyone loved it. Mum even asked for the recipe. Have had to make it several times since as my kids and husband adore it.

jonbosustow's picture
5

This is really nice, cant understand why its not got 5 stars. I swapped the mandarins for raspberries, and used thick low fat natural yogurt with a little low fat creme fraiche, some sweetner (to cut down a little on calories) and vanilla extract. I put some of the creamy mix on top as well and covered with raspberries. The only thing id say is don't open the oven at all while its cooking... i checked on it after 20 mins, it needed an extra 5 and when i took it out it had sunk a bit.

manfas's picture
5

Delicious sponge that's easy to make and does taste just like sponge fingers. My husband was very pleased when I told him it was low fat. Our 2yr old who won't eat fruit loved it too - bonus!

rmellor18's picture
3

This cake is very nice, althought the sponge reminds me of trifle sponges! I couldn't find fromage frais so used half whipping cream and half coconut greek yogurt with fresh blueberries for the filling, YUM!

cadewet's picture
5

Yes there really is only 50g flour and a little cornflour.

tracythornborough's picture

is there really only 50g plain flour in this recipe & no other flour??? i would like to know before i commit to making it as it sounds delish.

vgibson's picture
5

I made this again for my book club last night but I made it gluten free by replacing the plain flour with corn flour. It worked really well and everyone lovely it :-)

cadewet's picture
5

Oops, I also forgot to star rate it. Tweedletwo I too thought that this kind of sponge would be best eaten on the day baked as I think it would become dry, but thats no problem in our home :-)

cadewet's picture
5

A friend made this according to the recipe and it was devine.

The next day I made it with frozen summer berries instead of the mandarin. I thickened the juice and when I put the cake together I first spread a layer of strawberry jam on the sponge, then the thickened berry mixture, then the fromage frais.

We served it for Father's Day dessert and there wasn't a single crumb left.

This recipe is a winner.

donnab's picture
5

He only has a small slice Flapjack! The boys eat the rest. Got to have some treats in life!

tweedletwo's picture
5

great taste - though definitely best eaten on the day its baked

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