Fruity sponge cake

Fruity sponge cake

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(43 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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18th Aug, 2018
You really need to sort out your search engine. I put in Egg Free Sponge and got 14 results. All but one had eggs in the ingredients. One of them required 7 eggs!
Scottie pottie
25th Jun, 2017
I have made this cake twice up to now - mine wasn't perfectly shaped (my fault, cake tins were different sizes!) but the taste was brilliant and it felt so light that you could almost imagine it having no calories at all....I did say imagine.... I would definitely recommend it!
10th Sep, 2016
I did everything by the recipe but substituted the sugar for artificial sweetner and the sponges just failed to rise. They were no about 1cm deep so nothing like the rise in the photo. Why dies the recipe suggest plain flour and not self raising?
Scottie pottie
25th Jun, 2017
If you don't follow the recipe to the letter how can you possibly rate it? Especially NO stars???
21st Aug, 2015
Didn't like this recipe, the cake just tasted of egg and the texture of the cake was not very nice as it was too light and spongy. Won't try this cake again.
Scottie pottie
25th Jun, 2017
Personal preferences, we are all entitled to them - I like light and fluffy (which incidentally the recipe described it as being) and not stodgy sickly sweet cake.
21st Sep, 2014
Absolutely delicious! Lovely and light and the whole family loved it. I'm on slimming world and substituted the mandarins for strawberries and used fat free natural fromage frais... Made it only 7 syns! Will definitely be making it again. Thank you:-)
8th Sep, 2014
Pleasantly surprised by this cake, I made it to take on a picnic with friends who are all very health conscious so I wanted to contribute a healthier treat. The sponges rose very well but when I took them from the tin they were so light that I thought the cake would be like eating air! I was sooo wrong, everybody loved it. It doesn't have the more dense texture of even a nice, light normal sponge, almost tastes like the ladies fingers you use to make trifles but still felt like you were having a treat. I used low fat cream cheese, a spoon of lemon curd and blueberries for the filling and added lemon essence to the sponge mixture, I didn't use icing sugar on top and the cake was plenty sweet enough. The cake lasted well in terms of texture, for a couple of days, and the filling didn't make it soggy. I'll definitely make it again. I let the sponges cool in the oven after I switched it off and didn't have any sinking issues.
15th Feb, 2014
Actually think this cake tastes better after a day or so, all the juices run into the cake making it even more scrumptious
19th Jan, 2014
Mm family have fallen in love with this recipe! we first tried it when my mum was on a diet but now we use it all the time. the sponge has a really lovely flavor and a light and fluffy texture. even the mixture looks beautiful and smooth! the only thing I would say is that the sponges do not look very attractive. they are fine once covered and I also found that turning them up-side down when actually assembling the cake makes them look more even. I also used half whipped single cream and half greek yoghurt as the filling with strawberries and blueberries. delicious!!


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Alessandra Sciurello
27th May, 2018
This cake is lovely! And no guilty feelings afterwards too! I used soft brown sugar - because it was the only one I had at home - and it worked as fine, it just came out a bit browner (as expected). It tastes a lot of eggs like a classic Italian sponge, which I love, but not everybody does... My filling though was a mess (but it's not the recipe's fault)! I couldn't find any fromage frais at my supermarket so I went for lighter Philadelphia with some greek plain natural yogurt. I used canned peaches and buzzed them in... but my filling was overly runny, like a peach yogurt... and I managed to use just half of it. It seems that it's pretty important not to substitute the fromage frais if you can find it. Next time I will try with just lighter Philadelphia a bit of sugar and strawberries...
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