Prep 10 mins
Cook 50 mins
This is a very low fat sponge that uses a fraction of the quantity of fat compared to many other sponge recipes. It rises very well, and has a fluffy texture, but the taste is not quite as rich due to the less fat. To make it more interesting (but still low fat!) you could cover it with thick greek style yoghurt, and fresh sliced strawberries. Alternatively, slice it in half (width ways) and make a Victoria sponge out of it.
- 12 ounces self raising flour
- 8 ounces granulated sugar
- 4 ounces boiling milk
- 4 egg yolks
- 4 egg whites
- 1 teaspoon butter
- 1 teaspoon baking powder
- Preheat Oven to 350 degrees (gas mark 4).
- Grease a standard size cake tin with butter/oil.
- Whisk egg whites until at the soft peak stage.
- Mix flour and baking powder well.
- Beat egg yolks well and add the sugar to them, beating well.
- Add the egg yolk and sugar mixture to the flour, mixing well.
- Melt the butter in the boiling hot milk and add this to the flour mixture.
- Gently fold in the egg whites, ensuring mixed fully.
- Transfer the mixture to the cake tin and bake for about 50-55 minutes at 350 degrees (gas mark 4).
- Remove from the oven and stand the cake in its tin for five minutes, before taking the cake out of its tin and cooling on a wire rack.