Traditional Fatless Sponge Cake – Recipe
This cake only has THREE Ingredients
This Fatless Sponge is so easy to make and with just 3 ingredients which you probably have in your pantry means you can make it anytime you fancy. The cake is soft, light as a feather and springy and is made from the same recipe as my Swiss Rolls. It can also be used in a trifle without going very wet and soggy. In my mind there is no better choice for an afternoon tea treat.
Traditional Fatless Sponge Cake - Recipe
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Ingredients
- 2 large Eggs
- 75 g sugar Caster
- 75 g Self raising flour if using plain flour add 1 tsp Baking Powder
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Break eggs into a bowl ad whisk lightly, add the sugar and whisk well until thick, creamy and almost white in colour.
- With a wooden spoon or spatula lightly fold in the flour (DO NOT overmix or use a machine for this stage)
- Place mixture into a well greased 18cm cake tin (I like to use a spring-form tin and prefer to line the bottom with parchment)
- Bake in a moderate oven at 180ºC/350ºF/Gas mark4 for about 30 minutes or until a skewer inserted into the cake comes out clean.
- Leave in the tin for 10 minutes then remove to a wire cooling rack and leave until cold. Then split and fill with cream, jam or any filling of your choice.
- Dredge the top with a little icing sugar and serve.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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It’s always best when baking to have the eggs at room temperature and not straight from the fridge, (I never keep my eggs in the fridge).
If you followed my directions, gently whish the eggs a little first to break them up, then add the sugar and whisk. It seems you are not getting enough air into the mixture, they need a good whisking not just a gentle stirring. If you’re doing that I can’t suggest what’s going wrong, it’s such a simple recipe, there’s nothing much to go wrong. I’m sorry I can’t offer more help.
Ok thanks so any tips as to what I’m doing wrong? They were super fresh eggs from our hens, not sure if that makes a difference. I was using a normal metal hand whisk.
Hi Georgina, I’ve been baking for more than 60 years and always whisked my hand until I opened my first bakery, you DO NOT separate the eggs.
Hi, I whisked by hand for nearly an hour and the eggs never thickened. Is it right to not separate the eggs? Does it all come down to having an electric whisk? I gave up in the end and added the flour and have baked a thick biscuit!
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Hi Victoria, many thanks for the feedback and also for the 5 star rating.
Doubled up on the recipe two 8in tins. Brilliant recipe. Thank you
117. It does say that on the recipe just above the ingredients. Thanks for the 5 star rating.
How many calories are there is each portion. Please. It tastes great. X
Many Thanks for the feedback and the 5 star rating too,
Easy recipe, tastes good with whipped cream & jam. Thanks Mr Paul.