Kitchen: Butterless Sponge Cake
The only thing better than a jam and cream sponge sandwich, is a jam and cream sponge sandwich with reduced fat. This recipe uses some sneaky tricks to cut down the sponge to it’s bare essentials without compromising on the taste. Although you can use this recipe to make a really big cake, you can just as easily use half the quantities for a less imposing dessert.
- 8 eggs
- 8oz self raising flour
- 8oz sugar (or 0.8oz Canderel sweetner)
- 1 cup light double cream
Beat the eggs and sugar in a mixer until they form soft peaks and take on a glossy sheen. This can take 5 minutes or more, even with an electric beater. Persevere, it will happen.
Sieve the flour, and fold it into the whipped eggs. Be gentle, don’t knock air out of the eggs unnecessarily.
Divide the mixture into two buttered or silicone paper lined cake tins, and bake on gas mark 4-5 for about 45 minutes, or until the cakes are golden brown. Do not open the oven door for more than a couple of seconds, or the cakes will collapse.
- Remove the cakes from the tins when they are completely cold.
- Whip the cream
Spread one cake with cream, and the other cake with jam and put the two halves of the sandwich together. This can be tricky, and requires a deft flick of the wrist.
Decorate with cream, fruit, jam, or just plain icing sugar.
- Leave the cake to settle for a couple of hours before eating.