My mother's fatless sponge
Member recipe

My mother's fatless sponge

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(13 ratings)

Member recipe by


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


    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.

Comments, questions and tips

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25th Jul, 2018
I had great success with this recipe while in Sweden. however using the flour in the uk.i had your prblem. well i have some swedish flour and will try again. when i do the egg whites, i whip them to soft peaks, then add an eigth of a tsp of cream of tarter. this makes a stiffer mix, then whisk in the sugar 1tbs at a time untill fully incorporated. continue whisking in the sugar untill it is all absorbed. and the whites are shiining and stiff peaks can be formed. hoping this helps. athirtyniner.
Ruth Briggs's picture
Ruth Briggs
8th Jan, 2018
I obviously went wrong somewhere with this lovely recipe. My cake sank in the middle as it cooled and was slightly chewy to eat. Delicious of course! Did I overwhip something to cause this? I would like to make again with more success. I cooked for 25mins.
Michael Haslehurst's picture
Michael Haslehurst
17th May, 2018
Mine was chewy also. Going to make a trifle out of it . Disappointed with the result as was hoping for a light airy sponge with all that whisking !
6th Nov, 2016
Nowhere on this recipe does it tell you how long to cook this for. I've guessed at 25 mins in a 165 deg c fan oven
14th Nov, 2014
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! 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.
5th Jun, 2016
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.
28th Mar, 2015
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.
20th Aug, 2014
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!
2nd May, 2013
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.
24th Jun, 2013
Just found a clutch of 12 eggs in my garden from a naughty chicken of ours, this recipe really helped use them up!


8th Sep, 2016
How long do I bake this for please Thanks Rebecca
25th Jul, 2018
When it starts to shrink from the side of the tin, and the top is slighty springy to touch.
4th Aug, 2016
I want to try this recipe but it does not show cooking time, can anyone tell me how long?
13th Apr, 2016
How long do I cook it for
25th Aug, 2014
can I use artificial sweetner instead? Also how much should I use as I am doing the Slimming World diet at the moment.
17th Nov, 2016
Come on, BBC! It's separate and caster!