Fruity sponge cake

Fruity sponge cake

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(35 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 eggs, 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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domesticangel
11th Jan, 2012
5.05
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
14th Sep, 2011
5.05
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
29th Jul, 2011
5.05
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!
undulat
24th Jun, 2011
would it be possible to replace the cournflour with something else or skip it alltogether?
sharonb72
7th Jun, 2011
5.05
First cake I've ever made, so was impressed it turned out so well, used strawberries instead of mandarins.
1abi111
8th May, 2011
5.05
forgot to rate
1abi111
8th May, 2011
5.05
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
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.
rparham
1st Apr, 2011
5.05
Took 3 attempts to separate eggs successfully! Tasted delicious with lots of butter icing :)
lollykate27
20th Mar, 2011
4.05
Really easy to make and went down a storm! Everyone loved it.

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