Fail-Proof Fatless Sponge

I’ve made many fatless sponges… and every one of them have been an unmitigated disaster. I could manage a perfect Victoria Sponge, but still yearned for the billowy lightness of a fatless one (one that has no “fat” or butter in it… although after I have dolloped spoons of whipped cream on, it is a far cry from being fatless)

So, for Fergals birthday a couple of weeks ago I decided to attempt one, one last time. I found my recipe here (a super-fantastic recipe website btw), and thanks to Sue McGann’s mother, I found a recipe that just works.

I made another one today, just to make sure that it wasn’t a fluke the first time. 

(And, oooh no, it wasn’t)

I make mine with my Kenwood, using the balloon whisk at a high speed, and have adjusted the ingredients only very slightly from what is stated here.

Preheat the oven to 165’C (fan) 185 C 350-375F, and line two 8 inch cake tins.

Sue McGann’s-Mothers’ Fatless Sponge a.k.a. “Fail-Proof Fatless Sponge”

4 eggs

180g caster sugar

60g plain flour

40g cornflour

1 level teaspoon of baking powder


 Sieve the flour, cornflour and baking powder together.

Seperate eggs and whisk egg whites until stiff.

Whisk in sugar. Add egg yolks to the whites, whisk gently together.

Fold in flour, cornflour and baking powder and divide between the 2 tins (fold in swiftly and gently in order to keep as much air in as possible)

* * * * * * * * * * * *

Bake for 20 minutes and then allow sit in the tins for a few minutes before turning out upside down onto a cake rack and let cool completely.

Whip up (double, preferably) cream, spread jam onto one side, and pile on the cream (the most important thing is to not be mean)

Put the other cake side on top and sieve icing sugar liberally all over. 

I couldn’t finish without the addition of this photo- oh, how I love when you look through your photos and find an hilarious addition like this!!