Anne Morgan This feather-light Fatless Sponge is a baker’s essential as well as being virtually guilt-free! Whisking the eggs and sugar until thick and mousse-like creates the entire structure, which along with the gently folded flour adds an airy, cloud-like texture to this cake that is so perfect for filling with fruit and cream.
Delia Smith Fatless Sponge Recipe Ingredients
- 3 large eggs
- 75g (3 oz) caster sugar
- 75g (3 oz) plain flour, sifted
- 1 tbsp hot water
- Jam, cream, or fruit for filling
How To Make Delia Smith Fatless Sponge Recipe
- Prep the tins: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Grease two 18cm (7 inch) 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, 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. It should leave a trail when you lift the whisk (the “ribbon stage”).
- 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 very gently using 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 (don’t spread with a knife or you’ll 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.
Recipe Tips!
- The Ribbon Stage: This is the most critical step! You must whisk the eggs and sugar until they are incredibly thick. If you draw a figure ‘8’ with the whisk, it should stay visible on the surface for a few seconds. If it sinks immediately, keep whisking!
- Metal Spoon: Use a large metal spoon for folding, not a wooden one. The thin edge of the metal cuts through the foam cleanly without knocking out the precious air bubbles you just whisked in.
- Grease-Free Bowl: Ensure your bowl and whisk are spotlessly clean and free of grease. Any trace of fat will stop the eggs from reaching their full volume.
- Immediate Turnout: Unlike butter cakes which need to settle, fatless sponges can stick as they cool. Turn them out onto the rack the moment they come out of the oven.
What To Serve With Delia Smith Fatless Sponge Recipe?
This Delia Smith Fatless Sponge Recipe is a blank canvas for fillings! A layer of Raspberry Jam and whipped cream creates a classic Victoria Sponge vibe but much lighter. For a trifle base, cut the sponge into chunks and soak them in Sherry and fruit juice! It is also the traditional sponge used for making Swiss Rolls if baked in a rectangular tin.
How To Store Delia Smith Fatless Sponge Recipe
- Room Temp: 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!
- Freeze: These sponges freeze brilliantly! Wrap them individually in cling film and foil. Freeze for up to 2 months. They thaw in about 30 minutes at room temperature.
Delia Smith Fatless Sponge Recipe Nutrition Facts
- Calories: 140 kcal
- Fat: 2g
- Carbohydrates: 25g
- Protein: 5g
Nutrition information is estimated per slice (based on 6 servings).
FAQs
Can I use self-raising flour?
You can, but plain flour is traditional for a true whisked sponge as the lift comes from the air. Self-raising might make it rise too fast and then collapse.
Why is it rubbery?
A rubbery sponge usually means the flour was over-mixed, developing the gluten, or the air was knocked out, resulting in a dense, egg-white omelet texture.
Do I have to heat the eggs?
Heating the eggs over water helps the sugar dissolve and the proteins expand, creating a much more stable foam. You can do it cold, but it takes much longer to whisk.
Try More Recipes:
- Delia Smith Victoria Sponge All In One Recipe
- Delia Smith Victoria Sponge Cake Recipe
- Delia Smith Chocolate Bread and Butter Pudding Recipe
Delia Smith Fatless Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes15
minutes140
kcalAn ultra-light, air-leavened sponge cake containing zero butter or oil. It’s the perfect airy vehicle for heavy fillings like cream, fruit, or trifle custard.
Ingredients
3 eggs
75g caster sugar
75g plain flour
water
Directions
- Whisk eggs and sugar over hot water until thick (ribbon stage).
- Remove from heat and whisk until cool.
- Sift flour over mixture in two batches.
- Fold gently with a metal spoon.
- Fold in hot water.
- Bake in two tins at 200°C for 15-20 mins.
- Turn out immediately to cool.
Notes
- Whisk until the mixture leaves a trail.
- Use a metal spoon to fold, never wood.
- Eat within 2 days as fatless sponges stale quickly.
