tablespoons no-sugar-added raspberry jam (or strawberry or apricot)
Serving Size: 1 (34) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 8 g8 %
Total Fat 1 g1 %
Saturated Fat 0.3 g1 %
Cholesterol 35.2 mg
Sodium 57.3 mg
Dietary Fiber 0.4 g1 %
Sugars 11.2 g45 %
Protein 2.4 g
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.