My mother's fatless sponge
Member recipe

My mother's fatless sponge

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(11 ratings)

Member recipe by

Servings

Serves 6

It is a georgeous, very light, sponge which is wonderful filled with whipped cream and fresh strawberries. The photo is of cream and home-made goosberry jam filling.

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Ingredients

  • 4 large eggs
  • 179g castor sugar
  • 56g plain flour
  • 35g cornflour
  • 1 level teaspoon baking powder

Method

    1. Preheat oven to 165C/fan, 185C, 350-375F. Line 2 X 8 inch sponge tins
    2. Seive the flour, baking powder and cornflour together.
    3. Seperate eggs and whisk egg whites until stiff.
    4. Whisk in sugar.
    5. Whish egg yolks and then add them to the whites, whisk altogether.
    6. Fold in flour, cornflour and baking powder and divide between the 2 tins.

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Comments (27)

Jaspersheehan's picture

Hi Guys and Girls,

I am sure this is a beautiful cake but,

You really need to change this recipe to "Low Fat Sponge Cake"! As it is not "Fat less"

Did you know, one standard egg (white and yolk) raw contains (avg): 10 grams of fat/ 100 grams of egg.

The yolk of an egg raw contains (avg): 27 grams of fat/ 100 grams of egg.

A standard large egg contains (avg): 57 grams, so 4 large eggs = 57X4 = 228 grams, so 228/100 = 2.28X10 = 22.8 grams of fat.

Here's a link to google calculator for those who can't believe it or are in denial!

https://www.google.ie/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-...

I'm guessing you are using fatless cream...

Apologies in advance for my rant! The reason behind my rant is because my wife currently is suffering with her gallbladder and CAN NOT tolerate any fat, absolutely NO fat in her diet till such time my wife has her operation to remove it. The last time my wife tried a "Fat Free Recipe" she ended up in hospital for a week.

This is why I am so strong about the heading of this recipe.

Thank you for reading and I hope I didn't offend anyone, if I did! My apologies.

Sincerely yours,

Jasper.

HB3's picture

I understand where you are coming from - my brother also had a problem with his gallbladder and could not consume any fat. However, in suemcgann's defence, "fatless sponge" is a long standing cookery term used when talking about a whisked sponge. As aliwaggy says, in cookery terms "fat" is used when discussing butter/lard etc.

aliwaggy's picture

A 'fatless sponge' does not mean it is fat free in terms of diet, it means it is made without butter. A Victoria sponge is made with eggs, flour, sugar and butter and a 'fatless sponge' is made with only eggs, sugar and flour (no butter) to give a very soft light sponge such as swiss rolls and the method is different as the eggs and sugar whisked. It is merely the name of type of sponge not a declaration that it is fat free, it is lower calories than Victoria sponge and is very much less dense but it is not fat, gluten or calorie free :)

In baking you need different densities of sponge for different uses, a 'fatless sponge' is pliable and can be rolled and bent, at the opposite end of the spectrum a Madeira is very dense as needed for carving shaped cakes.

Jo5's picture

Oh my goodness, this is AMAZING! I was a bit sceptical as to whether it would actually work because of the small amount of flour, but that was just my ignorance as I have only ever made a standard Victoria sponge before. As I was halfway through making it, though, I could tell it was going to be a good one! The start of the recipe is just like making meringue. It's all so easy and produces a light, fluffy, bouncy, heavenly texture with a billowy slightly crispy crust. We filled it with a good strawberry conserve, fresh strawberries and whipped double cream, dusted it with icing sugar then fell on it and devoured it instantly! The girls - and the husband - are hoping for another one tomorrow. Dangerously easy and delicious!

suesue2695's picture
5

Lovely and easy. Light and fluffy. Goes perfectly with loads of fruit and cream. Fatless sponges are a great way to use up loads of eggs if you have chickens! Thank you for this.

EmilyScriven's picture

Just found a clutch of 12 eggs in my garden from a naughty chicken of ours, this recipe really helped use them up!

carolyn410's picture
1

don't know if i did something wrong but mine tasted like trifle sponge very dissopointed

ccmcallister77's picture
5

Light, airy, delicious! i made an orange cream to go in it - seriously yummy! Going to make it again today with strawberries and cream.

debbiemills's picture

This cake is delicious. My mother is on a low fat diet so we made this cake and filled it with raspberries and blueberries. It was as light as a whisper! I am going to make it for my sister's birthday as it was such a success.

hippylippylou's picture

I've just made this to take to a party this aft. I filled it with whipped half fat elmlea and blueberries, with a dusting of icing sugar on top. It looks very impressive and light! Considering I very rarely bake as it is usually disastrous I am really pleased with this. Let's hope it tastes as good as it looks!

sageda84's picture

Thanks for sharing your recipe. I have a question though.. will this cake withstand being covered and decorated with fondant? Thanks

mitzy12's picture
1

I,ve just joined weight watchers, and I have a sweet tooth, so this is perfect for me,except the sugar, so could I use sweetener instead, and how many grams would I use, or could I use less sugar, or leave it out . It's a lush fat free sponge, I used low fat creme fresh cream, and fresh raspberries.

aimesuk's picture
5

Really great recipe. Have wanted to try a fatless sponge for a while now - tried another which was ok, but nothing special. This was just great! The cakes were super light (which means you can fit more in!) and easy to make.

The thing I love about these cakes is that although they rise really well, they stay flat so are easy to layer. I also love the almost meringue-like quality of them.

This one's going in the Family Recipe Binder!

vemmagibson's picture

Gorgeous cake! We've had this several times since I found this recipe. Far better than a traditional sponge in our opinions.
I made it with a little lemon rind and finely chopped lemon balm leaves in the sponge mix, with squashed raspberries and cream between the layers.... Mmmmm.... Gorgeous, light, fresh, squidgy...

sarah-b8's picture

Made this at the weekend and very impressed. The only thing I would say is that it doesn't keep overly well so you just have to eat it all!!!
I took out about 10g of flour and put in cocoa powder to make it chocolate, very tasty and I will definitely use this recipe again

troilus's picture

At last!! This really is the fatless sponge my mother made, by request, every year for my birthday. Now I can make it! (Except I'm not sure how to whish eggs ;-))

sgingerkelly's picture

Made this several times, but have added 2 dessert spoons of cocoa powder to make a chocolate cake , it has gone down so well with every one , I use Elmlea double light cream for a filling with strawberries yummy

vlawder's picture

I made this with gluten free plain flour but didnt change anything else and worked really well. Yum.

sgingerkelly's picture

Mine is in the oven as i write , will let you know how it turns out later on

helenjanemilroy's picture
5

Mmmmm love this cake! After having a fatfree almond and blueberry cake at the Sanctuary, Langho.....I decided to make my own. This was equally as nice. I added some ground almonds to the mixture then filled and topped with Quark Cream Cheese sweetened with a little icing sugar and a punnet of blueberries. It only took about 15 mins to cook - any longer and it would be overdone...that might just be my oven though!

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Questions (3)

maulwurf1952's picture

I want to try this recipe but it does not show cooking time, can anyone tell me how long?

srobinson147's picture

How long do I cook it for

browneyes812's picture

can I use artificial sweetner instead? Also how much should I use as I am doing the Slimming World diet at the moment.

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