Fatless Sponge Cake
by Tarla Dalal
However many types of sponges you might have tried, you are sure to agree that there is nothing as versatile as the vanilla sponge cake! With its mellow but aesthetic flavour and melt-in-the-mouth texture, the vanilla sponge cake lends itself to many fantastic creations.
Whether you give it a fruity glaze or a chocolaty dressing, the vanilla sponge cake lets your creativity shine, lending its full support. Here is a Fatless Sponge Cake made with eggs, which can be had by weight-conscious folks too.
Use the sponge to make Fruit and Jelly Gateau or just glaze it with Mocha Glaze Icing , Lemon Glaze Icing , Orange Glaze Icing or Chocolate Butter Icing and enjoy along with some chopped mixed fruits and low fat cream .
Fatless Sponge Cake recipe - How to make Fatless Sponge Cake
Preparation Time: Baking Time: 25 to 30 minutes Baking Temperature: 200°C (400°F) Cooking Time: Total Time:
Makes 1 sponge cake
3 large eggs
3/4 cup plain flour (maida)
1/2 cup castor sugar
1 tsp vanilla essence
- Method
- Sieve the flour. Keep aside.
- Beat the eggs and sugar in a deep bowl very well until thick and double in quantity using an electric beater.
- Add the vanilla essence and mix lightly.
- Fold in the well-sieved flour carefully and mix gently with a spatula.
- Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
- Bake in a hot oven at 200°c (400°f) for 20 to 25 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.
- 9. Keep aside to cool and use as required.
| Energy | 157 cal |
| Protein | 5.1 g |
| Carbohydrates | 26.3 g |
| Fiber | 0 g |
| Fat | 3.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 154.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0 mg |
| Folic Acid | 19.6 mcg |
| Calcium | 18.8 mg |
| Iron | 1 mg |
| Magnesium | 8.8 mg |
| Phosphorus | 74.8 mg |
| Sodium | 1.5 mg |
| Potassium | 21.2 mg |
| Zinc | 0.1 mg |
Why do my cake shrink after cooling
Mam can i use this as base for fresh cream cake
Sponge cake without Baking Powder ? This recipe must be reserved for the experts only. There are so many caveats - Egg temperature, method of folding flour - timing. Oven temperature and even the cake tin. Please state these cautionary warnings. It is not that this recipe is not possible ? But if you have the skills to make it a success, then you would not be reading this column ! Even then the egg smell will need special handling.
Can I replace the caster sugar with brown sugar? Also, can I use half whole wheat flour and half all purpose flour to make up the 3/4 cup of flour?
Hello. Tried this recipe..very good
Can u pls give cup measrement in gram. Just to check where i have gone wrong .my cake weighed only 300gm instead of 500gm
The cake came out well.can we add baking powder to the flour
I tried this cake. How much does it weigh.for be it weighed nearly 300gn
I made a chocolate version. It was delicious and so easy. I used a stand mixer for 6 minutes on high.
hi the recipe didn''t come out nice. lot of smell of egg and it didn''t swell