Delia Smith Fatless Sponge Recipe (Only 3 Ingredients)

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This feather-light fatless sponge recipe is made with just three ingredients: eggs, caster sugar and plain flour, with no butter or oil at all. Sometimes called a whisked sponge or fat-free sponge, it bakes in only 15 minutes. Serves 6.

I make this sponge whenever I need a quick trifle base or a lighter alternative to Victoria sponge. Delia’s bain-marie method, whisking the eggs in a large heatproof glass bowl over simmering water, gives it a stability that cold-whisking can’t match.

The “Ribbon Stage” Secret

This cake has no butter/fat, so the only lift comes from air. You must whisk the eggs until they triple in volume. Delia uses an electric whisk to trap maximum air without the arm-ache.

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Fatless Sponge Recipe Ingredients

3 large eggs, at room temperature
75g caster sugar
75g plain flour, sifted
1 tbsp hot water
Jam, cream, or fruit for filling

What You’ll Need

A good pair of sandwich tins matters here. Silverwood anodised aluminium tins spread heat evenly and give the sponge straight sides for a professional finish.

For the bain-marie step, a Pyrex heatproof bowl sits safely over a saucepan without cracking, and a Kenwood electric hand whisk reaches ribbon stage without the arm-ache.

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How to Make Fatless Sponge Recipe

Prep the tins: Preheat the oven to 200°C (180°C fan), gas mark 6. Grease two Silverwood 18cm sandwich tins and line the bases with baking parchment. Dust the sides with a little flour and shake out the excess.
Whisk the base: Break the eggs into a large Pyrex heatproof bowl and add the sugar. Place the bowl over a saucepan of barely simmering water. Do not let the bowl touch the water. Whisk with an electric hand whisk until the mixture is pale, thick and mousse-like, leaving a trail when you lift the whisk.
Cool whisk: Remove the bowl from the heat and continue whisking for another 2 minutes until the mixture is cool.
Fold the flour: Sift half the flour over the egg mixture. Using a large metal spoon, fold it in gently with a cutting and turning action. Sift in the remaining flour and fold again.
Add water: Quickly fold in the tablespoon of hot water. This helps the sponge rise.
Bake: Divide the mixture equally between the two tins. Tilt the tins gently to spread the mixture. Do not spread with a knife or you will knock out air. Bake near the top of the oven for 15–20 minutes.
Cool: The cakes are done when they are pale golden, shrinking slightly from the sides and springy to the touch. Turn them out immediately onto a wire rack and peel off the paper. Allow to cool completely.

Fatless sponge batter whisked to ribbon stage in a heatproof mixing bowl — Delia Smith Fatless Sponge Recipe

What Makes a Perfect Fatless Sponge Recipe?

Room temperature eggs: Cold eggs hold less air. Take them out of the fridge 30 minutes before you start. This small step makes a big difference to the final volume.
The ribbon stage: You must whisk the eggs and sugar until they are thick. Draw a figure 8 with the whisk. If it stays visible on the surface for a few seconds, you are there.
Metal spoon only: Use a large metal spoon for folding, not a wooden one. The thin edge cuts through the foam cleanly without knocking out the air bubbles you just whisked in.
Grease-free bowl: Make sure your bowl and whisk are spotlessly clean. Any trace of fat will stop the eggs from reaching full volume.
Immediate turnout: Unlike butter cakes that need to settle, fatless sponges stick as they cool. Turn them out onto the rack the moment they come out of the oven.

What Can You Fill a Fatless Sponge With?

This sponge is a blank canvas for fillings. A layer of raspberry jam and whipped cream creates a classic Victoria sponge feel but much lighter. For a citrus twist, try Delia’s lemon sponge cake instead.

It also works as a trifle base. Cut the sponge into chunks and soak them in sherry and fruit juice. You can also use it for Swiss rolls or a yule log if baked in a rectangular tin for 8–10 minutes, rolled while warm, then filled once cool.

Two fatless sponge layers cooling on a wire rack after baking in Silverwood sandwich tins — Delia Smith Fatless Sponge Recipe

How Long Does Fatless Sponge Keep?

Store the unfilled sponges in an airtight container for up to 2 days. Because there is no fat, they stale faster than butter cakes, so eat them fresh.

These sponges freeze well. Wrap them individually in cling film and foil, then freeze for up to 2 months. They thaw in about 30 minutes at room temperature.

Easy Fatless Sponge Variations

Chocolate fatless sponge: Replace 15g of the plain flour with cocoa powder. Sift it together with the flour before folding. This makes a perfect base for a black forest gateau.
Lemon fatless sponge: Add the finely grated zest of one lemon to the egg and sugar mixture before whisking. Fill with lemon curd and cream.
Coffee fatless sponge: Dissolve 2 teaspoons of instant coffee in the tablespoon of hot water before folding it in. Pair with coffee buttercream or mascarpone filling.
Gluten-free: Use a gluten-free plain flour blend in place of the plain flour. Sift it twice to keep the sponge as light as possible.

Why Did My Fatless Sponge Fail?

It collapsed: You either opened the oven door too early or the eggs were not whisked enough. The mixture must triple in volume before you add flour.
It is rubbery: The flour was overworked. Fold gently with a metal spoon using a cutting motion. Stop as soon as no dry flour is visible.
It is dry: Likely overbaked. Check at 15 minutes. The sponge should be springy to the touch but still pale golden, not dark.
The centre sank: The oven was too cool or the batter sat too long before going in. Work quickly once the flour is folded and bake immediately.

Nutrition Facts

Calories: 140 kcal
Fat: 2g
Carbohydrates: 25g
Protein: 5g
Dietary Fibre: 0g

Nutrition information is estimated per slice (based on 6 servings).

Avoid “Rubbery” Cakes:
Power-whisking guarantees a feather-light texture.

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Frequently Asked Questions

Can I use self-raising flour instead of plain flour?

You can, but plain flour is traditional for a whisked sponge because the lift comes entirely from air. Self-raising flour may cause it to rise too fast and then collapse.

Do I have to heat the eggs over water?

Heating the eggs over a bain-marie helps the sugar dissolve and the proteins expand, creating a much more stable foam. You can whisk cold, but it takes much longer and the result is less reliable.

What is the difference between a fatless sponge and a Genoise?

A Genoise adds a little melted butter at the end for richness. Delia’s fatless version skips butter entirely, making it lighter but it does stale faster.

How does Delia’s fatless sponge compare to Mary Berry’s?

Both use the whisked method with eggs, sugar and flour. Mary Berry sometimes adds an extra egg for more volume, but the results are very similar.

Can I make this fatless sponge gluten-free?

Yes, swap the plain flour for a gluten-free blend and sift it twice. The sponge may be slightly denser, but the bain-marie method helps it hold its rise.