I was wondering how this cake can be described as 'fat free' when you need to put 3 eggs in it when obviously eggs contain fat???

Also saying on recipe to grease the lining paper with butter or oil, well that too would make it contain fat..

Hello Mandy

This cake is traditionally called fat free, because it has no butter or oil added. Yes, eggs do have about 5 gm. of fat per standard egg. You don?t have to butter the cake pan these days, you can use the silicone ones. You are right, it should perhaps be called Low Fat Cake in these days of EU rules. I will ask the contributor of the recipe (who is a cake expert) what she thinks.

Mamta

Thank you for your reply, i think a low fat description would be better as i wouldn't want anyone to use the recipe thinking it was safe to use for a fat free diet , I myself was looking for fat free recipes as my son has a fat oxidation defect meaning he is unable to eat fat, i have made a few cakes that are fat free and all seem to work very well so i may try the recipe by adapting and just using egg whites in stead of the whole egg as in previous recipes this seems to of worked fine.

Hello Mandy, do please get back to us and tell us how your 'egg white only' cake turns out.

if you want a fat free sponge cake then you need an Angel cake recipe. as it only uses whisked egg white.

Title of this recipe has now been changed from fat Free Sponge Cake to Low fat Sponge Cake, with the permission of it's author.

Thank you Mandy, for pointing out the error.

IActually the recipe is a traditional one, always has been known as a fatless sponge. You can get egg replacement powder but I've never tried this in a whisked sponge mixture, only for a pupil who had an egg allergy, we used it in a creamed sponge mixture. I'm also unsure as to the fat content.

Apple sauce seems to be a favourite for replacing eggs, there are many recipes around for these cakes.

I hope you can find a good recipe, as another poster suggested, try making an Angel cake with egg whites only. It is possible to use just egg white in the recipe I gave, you would probably need 4 egg whites to replace 3 whole eggs.

Thank you for all your responses, i have just made your sponge recipe and substituted the 3 eggs for just 4 eggs whites and added a teaspoon of cream of tartar( seemed a good idea :-) ) and it has come out lovely, cooling nicely and awaiting jam and i am sure my son will love it..

Let us know how it tasted. If not already eaten, take a picture or two please.

I am not sure it was correct to change the title.

As has been pointed out, this recipe is universally known as Fat Free Sponge, because there is no fat added as an ingredient.

People with very specific allergies already know and understand which ingredients that aren't classified as fat do actually contain fat they can't eat.

Low fat suggests to most that it has some oil or butter in it, where it doesn't.

Oh! Look at the introduction and Title now, it contains both fat free and low fat in it.

Cool.