Mamta's Kitchen

Fatless or Fat Free (Low Fat) Sponge Cake

Low Fat Sponge Cake

Lindsay Freeman

Note from Mamta: Many of you have asked me for a recipe for a fat free sponge cake. This recipe comes from Lindsay Freeman, who is a teacher of food technology in UK. Though traditionally known as fat free cake, is not totally fat free, but has very low fat content instead. One standard egg contains approximately 5 gm. fat. To make it fat free, she suggests you use 4 egg whites in place of 3 whole eggs. The recipe can be used to make either a sponge cake sandwich or a Swiss Roll.

Ingredients

  • 3 medium eggs

  • 3 oz. or 75 gm. caster sugar

  • 3 oz. 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 8x10", Swiss roll tin.

  • A little caster/icing sugar for dusting

  • 2 rounded tbsp. 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. Switch the oven to preheat to the required temperature.

  3. 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!!

  4. 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.

  5. To make Sponge cake sandwich

  6. Pour half of the mix in each of the greased and lined, cake tins.

  7. Bake in an oven at Gas mark 6 or 180 C or 350 F, for 10-15 minutes, until cake is well risen, firm to touch and golden.

  8. Turn the cake out onto a wire rack and allow to cool.

  9. Spread one cake with a soft jam (e.g. raspberry jam) and then place the other cake on top, to make a sandwich. Sprinkle a little caster sugar.

  10. To make a Swiss roll:

  11. Pour all the mixture into a Swiss roll tin.

  12. Bake in an oven at Gas mark 6 or 180 C or 350 F, for 10 minutes, until cake is well risen, firm to touch and golden.

  13. 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.

  14. Turn the cake out onto the grease paper and allow to cool.

  15. Using a very sharp knife, cut about 1/2" off all edges.

  16. 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.

  17. To make a single sponge cake

  18. Pour the entire mix into a greased and lined cake tin.

  19. Place the tin in the centre of the oven and bake at Gas mark 6 or 180 C or 350 F, for 25-30 minutes, until cake is well risen, firm to touch and golden. A skewer inserted in the centre should come out clean.

  20. Turn the cake out onto a wire rack and allow to cool.

  21. Sprinkle a little caster sugar.

Notes

  • If you want to make it into chocolate cake, take out 1 tablespoon flour and use 1 tablespoon cocoa in its place.

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