Fruity sponge cake

Fruity sponge cake

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(35 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 eggs, 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, questions and tips

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11th Jan, 2012
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!
14th Sep, 2011
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
29th Jul, 2011
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!
24th Jun, 2011
would it be possible to replace the cournflour with something else or skip it alltogether?
7th Jun, 2011
First cake I've ever made, so was impressed it turned out so well, used strawberries instead of mandarins.
8th May, 2011
forgot to rate
8th May, 2011
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.
14th Apr, 2011
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.
1st Apr, 2011
Took 3 attempts to separate eggs successfully! Tasted delicious with lots of butter icing :)
20th Mar, 2011
Really easy to make and went down a storm! Everyone loved it.


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