Fatless Sponge Cake
by Tarla Dalal
Added to 410 cookbooks
This recipe has been viewed 57470 times
A basic sponge cake which does not contain any fats and uses eggs for aeration. It can be used to make any frosted cakes.
- Sieve the flour.
- Grease and dust a baking tin. Use approx. 250 mm. X 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake, and 225 mm. X 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake.
- Beat the eggs and sugar very well until thick and double in quantity.
- Fold in the well - sieved flour carefully and mix gently with a metal spoon.
- Pour the mixture into the prepared baking tin.
- Bake in a hot oven at 200 degree c (400 degree f) for 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.
- Cool the cake.
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