Quick Fat Free Sponge Recipes
MY MOTHER'S FATLESS SPONGE
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
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
Delicious Sponge, without the unnecessary calories!
Provided by lanilovescooking
Time 30m
Yield Serves 6
Number Of Ingredients 5
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!!
SIMPLE SPONGE CAKE
This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?
Provided by Ross
Categories Desserts Cakes Sponge Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
- In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 40.7 g, Cholesterol 139.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 317.3 mg, Sugar 25.3 g
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