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Fat-Free Sponge Cake
Preparation info
- Makes:
8
-portion cake - Difficulty
Easy
- Ready in
20 min
Appears in
Published 2011
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.
Ingredients
Method
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