Prep 20 mins
Cook 30 mins
This cake can be made plain with jam filling, or for a different taste use brown sugar, or whole wheat, add some lemon zest, make it into a chocolate sponge cake, etc.
- 1⁄2 cup polyunsaturated margarine
- 2⁄3 cup sugar (divided)
- 1 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 2 eggs
- 4 teaspoons fresh lemon juice
- 3 tablespoons no-sugar-added raspberry jam (or strawberry or apricot)
- Preheat the oven to 375°F Grease two 8-inch round cake pans. Line the bottoms with parchment or wax paper; grease the paper. Dredge the pans with flour and shake out the excess.
- Cream the margarine with all but 2 Tablespoons of the sugar in a large bowl until the mixture is very pale and fluffy.
- Sift the flour and baking powder together into another bowl.
- Using a wooden spoon, beat one egg at a time into the sugar mixture, following each with 1 Tablespoon of the flour.
- Mix in the remaining flour and the lemon juice, Divide the mixture between the two prepared pans and level the surfaces.
- Bake the sponge cakes for 20 to 25 minutes, until well risen, golden brown, and just firm to the touch. Turn them out onto a wire rack, and leave the paper attached until they have cooled completely.
- Strip off the paper. Place one sponge layer on a plate, and spread it with jam. Set the second layer on top of the first and then sift the remaining sugar evenly over the top of the cake. Serves 12.
- For a richer flavor and a moister texture, make the sponge cake with light brown sugar instead of granulated sugar.
- For a whole wheat sponge cake, replace HALF the white flour with whole wheat flour and INCREASE the baking powder by 1/4 teaspoon.
- For a Chocolate sponge cake, REPLACE 2 Tablespoons of the flour with sifted cocoa powder and use water in place of the lemon juice.
- For a richer filling, beat 2 Tablespoons of low fat ricotta cheese into the jam.
- Replace the jam filling with a thickened fruit puree; lemon curd; flavored pastry cream; or 4 Tablespoons of yogurt cheese, sweetened with 1 Tablespoons of confectioners’ sugar.
- Sift 2 Tablespoons of confectioners’ sugar over the cake in place of the granulated sugar. Alternatively, lay a doily on the sponge cake, and sift 1/4 cup of confectioners’ sugar over it. Carefully remove the doily to reveal a pattern on the cake.
- Fresh Ways with Cakes.