I had every intention of writing up the mango parfait I made last week but I have the energy of a dead fish right now. So, come back Delia. This is the recipe for her fatless sponge. I rustled up this almost-no-effort cake this evening for a last minute dinner we were having.
It has only five ingredients (four if you ignore the vanilla essence) which you more than likely have in the cupboard. I sandwiched it together with the classic whipped cream and raspberry jam. Delia suggests just using jam but that would take this fatless notion a mite too far for me.
It is fierce quick to make and you end up with such a beautifully sweet looking cake. Quite a small one I should say. 7 inches specifically. Ma usually whips these kind of cakes up within minutes if she’s sprung with an unexpected occasion. Her version is more successful but slightly more temperamental so this shall do as a worthy substitute.
Oven temperature 180 Celsius
Caster sugar 85g
Vanilla essence 1 teaspoon
Plain flour 85g
Baking powder 1 teaspoon
To fill ; jam and cream
Preheat the oven and line two 7 inch/ 18cm round tins.
Separate the eggs placing the yolks in a big mixing bowl and the whites in another, large bowl.
Add the sugar and vanilla to the egg yolks, then whisk for about 2 or 3 mins till nice and smooth and pale.
Whisk the egg whites till they hold stiff peaks.
Weigh out the flour and stir in the baking powder.
Tip half of the flour mix into the egg yolky bowl and stir.
Fold in half of the egg whites.
Fold in the remaining floury bits.
Finally fold in the rest of the egg whites.
Divide the batter between the two tins and pop them into the oven.
Bake for a total of about 22mins, turning half way through if needed – to make sure everything bakes evenly.
When the sponges are baked they should be a medium golden brown and springy to the touch.
Remove them from the oven and let them cool down completely.
You can beat your cream while they cool.
Then take the sponges out of their tinny constraints and place one on a nice plate.
Spread a generous layer of jam on top.
Spoon on as much cream as you feel is acceptable then finish with the second sponge.
Traditionally you’d dust the top with a liberal snow of icing sugar but I was all out. Shame really because the cake does benefit from the added sweetness. Not to worry, it was still pretty tasty. I’ll get ma’s recipe off her soon.
5 thoughts on “A Fatless Sponge”
Lovely light cake. I’m going to freeze the layers then use one of them in a chocolate gateau at Christmas. I made the chocolate sponges using this recipe – 65g flour, 25g cocoa. They look good, but I can’t taste them until Christmas day when they will be sandwiched together with Italian buttercream, and a chocolate ganache spread over the top.
I’ll definitely be using this recipe again – thank you!
Very kind of you to comment and delighted it worked out. I’ve dabbled with cocoa and chocolate chips before and it’s worked out pretty well, I dust the top with a mix of drinking chocolate powder and regular cocoa powder. Happy Christmas!
Can it be made without sugar using some other kind of emulsifying agent?
Hi Mike, I have never intentionally made a cake without sugar. I don’t think a fatless sponge would be a good cake to try substituting out the sugar because with such limited ingredients the sugar accounts for a lot of the actual mass of the cake. Sorry I can’t be more helpful!