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My mother's fatless sponge
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My mother's fatless sponge

By suemcgann (GoodFood Community)
A star rating of 4.3 out of 5.21 ratingsRate
  • Preparation and cooking time
    • Total time
    • 20 mins cooking time
  • Easy
  • 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.


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


  • STEP 1
    Preheat oven to 165C/fan, 185C, 350-375F.
  • STEP 2
    Line 2 X 8 inch sponge tins
  • STEP 3
    Seive the flour, baking powder and cornflour together.
  • STEP 4
    Seperate eggs and whisk egg whites until stiff.
  • STEP 5
    Whisk in sugar.
  • STEP 6
    Whish egg yolks and then add them to the whites, whisk altogether.
  • STEP 7
    Fold in flour, cornflour and baking powder and divide between the 2 tins.

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A star rating of 4.3 out of 5.21 ratings

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