FAT-FREE SPONGE/BREAD CAKE

edited 13/6

FOR THE FAT-PHOBIC CAKE LOVER


Sponge cakes come in many forms. 

In the UK we have the Victoria sponge, its light layers filled with jam and dusted with icing sugar.  In North America, there's light-as-air Angel Food Cake or Chiffon Cake.   

But if you go anywhere in the Mediterranean you'll be served a sponge cake which is denser but just as nice.  Indeed, some prefer it.  Often known as "bread cake", Mediterranean sponge is served simply with  a bit of cream and fresh fruit on the side.  But it can be used for more elaborate celebration cakes.

The recipe (from Italian and Spanish friends) was tested on colleagues.   One said he missed the jam but others loved it.  It actually tasted better on the 2nd day.  Leftovers would be perfect in trifle.

The cake is inexpensive but requires careful handling.    


Costs: £1.50
Serves: 8-10

Ingred:
6 large eggs, separated into yolks and whites 
just under 6oz/170gm sugar  (caster sugar preferred)
2 tsp good vanilla extract
5 oz/140g all-purpose flour, sifted

Method

1. Preheat oven to 180c, 160fan, 350f, gas4.  Line a cake tin equiv to 9"x13" with greaseproof paper
2. Using a hand or stand-alone mixer, beat sugar and egg yolks together in a large bowl until they are very pale.  It will take a good 10 min.  Mix in vanilla.
3. In a separate bowl, beat egg whites to stiff peaks (when you lift the beaters the whites should stand in peaks without flopping over).
4. Fold a quarter of the whites into the yolk-sugar mixture to loosen it. Blend in a folding motion. (Folding uses a spatula to turn the mixture gently from bottom to top in a figure of 8 motion.  The trick is to incorporate the whites and flour into the batter without losing air). Add rest of the whites and continue folding, working quickly but thoroughly.  A few streaks of white is not a problem.  
5. Continuing to fold, sprinkle the flour over the mixture until all has been incorporated.  Pour gently into the pan.  
6. Bake for about 40 mins, until golden.  A skewer inserted into the centre should come out clean, or when a finger is pressed into the top the mix should bounce back.  Try not to overbake -- your oven and your pan could make a big difference.  Check at around 30 min.
7. Cool on a rack for 15 min then turn out and carefully peel off paper.  

Tip:  
Slice the cake into two layers, fill with sugar-free jam (Dalfour is a favorite) and lightly dust with icing sugar.  


This recipe  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.