Fat Free Sponge Recipe Delia Recipes

MY MOTHER'S FATLESS SPONGE

Steps:

• Preheat oven to 165C/fan, 185C, 350-375F.
• Line 2 X 8 inch sponge tins
• Seive the flour, baking powder and cornflour together.
• Seperate eggs and whisk egg whites until stiff.
• Whisk in sugar.
• Whish egg yolks and then add them to the whites, whisk altogether.
• Fold in flour, cornflour and baking powder and divide between the 2 tins.

QUICK FAT FREE SPONGE

Steps:

• Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
• Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
• Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
• (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
• Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!

LOW-FAT MOIST CARROT CAKE

Steps:

• Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre. While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.