Name: Fruity sponge cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: butter or oil, for greasing; 50g plain flour; 3 tbsp cornflour; 1 tsp baking powder; 4 eggs separated; 175g caster sugar; 295g can mandarin segment drained; 200g tub low-fat fromage frais; icing sugar for dusting

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Fruity sponge cake

Fruity sponge cake

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.54 ratingsRate

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Reader Sue McGann devised this delicious low-fat cake recipe

Freezable (Sponge is freezable)

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Alternatives

Complete the dish

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Cheddar scones

A star rating of 4.6 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

butter

or oil, for greasing
50g plain flour
3 tbsp cornflour
1 tsp baking powder
4 eggs

separated
175g caster sugar

For the filling

295g can mandarin segment

drained
200g tub low-fat fromage frais
icing sugar

for dusting

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Nutrition: per serving

kcal214
fat4g

low
saturates1g
carbs40g
sugars30g
fibre0g
protein7g
salt0.34g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, February 2009

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A star rating of 4.3 out of 5.54 ratings

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