Mary Berry Fat Free Sponge Recipes

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!!

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.

MARY BERRY'S SWISS ROLL

Steps:

• Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9 by 13 inch cake tin or rimmed baking sheet/jelly roll pan and line the bottom with baking parchment. Set aside.
• Beat the eggs and the sugar together in a large bowl with an electric mixer until the mixture is light and leaves a trail/ribbon in the bowl when you lift out the beaters. This will take a good five minutes.
• Sift the flour over the mixture, folding it in with a spatula as you do so. Take care not to knock the air out of the batter.
• Spread the batter in the prepared tin, making sure you get it in all of the corners.
• Bake in the preheated oven for 10 minutes, or until golden brown and the edges the cake are beginning to shrink from the edges of the pan. Do not over bake.
• While the cake is baking place a sheet of baking parchment slightly larger than the cake tin on a counter top. Sprinkle the 4 TBS of sugar over top evenly.
• When the cake is one invert the cake onto the sugared baking parchment. Carefully peel the baking paper from the bottom of the cake and discard.
• Using a sharp serrated knife, trim the edges from the cake, and then make a score mark 1 inch away from one short edge, taking care not to cut all the way through.
• Let the cake cool for a few minutes to lukewarm. Spread the jam over the surface of the cake evenly. (Don't do this when the cake it too hot or it will absorb the jam which you don't want.)
• Working from the short edge that you made the score mark in roll the cake up firmly. Using the paper to push it along really helps.
• Cut into thick slices to serve.