Note from Mamta: Many of you have asked me for a recipe for a fat free sponge cake. This recipe comes from Lindsay Freeman. She is a teacher of food technology in UK. The recipe can be used to make either a sponge cake sandwich or a Swiss Roll.
Ingredients
| • | 3 medium eggs |
| • | 3oz. or 75 gm. caster sugar |
| • | 3oz. or 75 gm. self raising flour or plain flour + 1 level tsp. baking powder |
| • | 2 shallow, 6 inch or 15 cm., round, shallow, sponge cake tins for the Sponge Cake Sandwich or one 8”x10", Swiss roll tin. |
| • | A little caster/icing sugar for dusting |
| • | 2 rounded tbs. soft jam like strawberry |
Instructions
| 1. | Grease and line whichever tin/tins you are using, with greaseproof paper. Then grease the paper again. Use melted butter or oil. Keep aside. |
| 2. | Place eggs and sugar in a bowl and whisk until thick, white and creamy. I once told a class they should be able to write a 4 letter word with the trail from the whisk and they did!! |
| 3. | Sift flour onto a plate and then sift into eggs and sugar mix, folding it in, using a metal spoon, with a cutting action in a figure of eight, you don't want to lose the air you have just beaten in. |
| 4. | Sponge cake sandwich |
| 5. | Pour half of the mix in each of the greased and lined, cake tins. |
| 6. | Bake in an oven at Gas mark 6 or 180º C or 350º F, for 10-15 minutes, until cake is well risen, firm to touch and golden. |
| 7. | Turn the cake out onto a wire rack and allow to cool. |
| 8. | Spread one cake with a soft jam and then place the other cake on top, to make a sandwich. Sprinkle a little caster sugar. |
| 9. | Swiss roll: |
| 10. | Pour all the mixture into a Swiss roll tin. |
| 11. | Bake in an oven at Gas mark 6 or 180º C or 350º F, for 10 minutes, until cake is well risen, firm to touch and golden. |
| 12. | Meanwhile, wring a tea-towel in water and spread out on a flat surface. Spread a greaseproof paper on top of it. Sprinkle with a little caster sugar. |
| 13. | Turn the cake out onto the grease paper and allow to cool. |
| 14. | Using a very sharp knife, cut about 1/2" off all edges. |
| 15. | Quickly spread the cake with soft jam (you can warm it, to soften it). Roll up the cake gently, by rolling the near end of the cake away from you. |
Notes
| • | If you want to make it into chocolate cake, take out 1 tablespoon flour and use 1 tablespoon cocoa in it’s place. |