Fatless Sponge Cake Food

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MY MOTHER'S FATLESS SPONGE



My mother's fatless sponge image

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.

Provided by suemcgann

Time 30m

Yield Serves 6

Number Of Ingredients 5

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

Steps:

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

QUICK FAT FREE SPONGE



Quick Fat Free Sponge image

Delicious Sponge, without the unnecessary calories!

Provided by lanilovescooking

Time 30m

Yield Serves 6

Number Of Ingredients 5

3 Eggs
75g Caster Sugar
75g Self Raising Flour
100g Single Cream (I personally use Elmlea)
100g Strawberry Jam

Steps:

  • Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
  • Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
  • Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
  • (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
  • Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!

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