Fat-Free Sponge Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      20 min

Appears in

By Geraldene Holt

Published 2011

  • About

Possibly the earliest form of sponge cake, known in France as biscuit de Savoie. At its best when served freshly baked, this cake is popular just sandwiched with jam and thick cream. Omit the cream if you wish the cake to remain fat-free.


  • 4 eggs
  • 120 g / 4 oz caster sugar


Whisk the eggs with the sugar and vanilla essence until thick and foamy and the whisk leaves a trail over the mixture. This is achieved most easily in a food mixer or using a hand-held electric beater. If you are making the cake by hand, using a balloon whisk or an egg beater, it is helpful to place the mixing bowl over a pan of simmering water while you whisk the mixture, then remove the bowl