Fat-free sponge cake

Cakes are usually taboo for anyone with high cholesterol or anyone following a low fat regime. While it cannot be said that this is a slimming cake (it has approx 250 calories per slice) it is fat free, so it is better than any shop-bought one when you want a treat.

It can be made into one large light cake, or into 2 smaller ones joined by jam or cream or, if you want to stay fat free, try a layer of thick custard with bananas or strawberries or even cooked prunes, mixed in.

This cake also makes a lovely dessert served with raspberries, chopped strawberries, tinned fruit and cream or custard. Try it warm with fruit and ice-cream.

 

You’ll need 2 8inch (20cm) cake tin, grease proof paper to line it

Cut a disc of grease-proof paper and line the base of the cake tins, cut a strip to line the sides. This makes a neater cake than if you fold the paper into the tin.

The good results of this cake depend of the whisking of the eggs and sugar as described. Don’t try to cheat. Take the time it needs or the cake won’t be as good as it might.

 

For the cake mix

3 large eggs

75gr caster sugar

75gr self-raising flour

1 tbsp of ground cinnamon }

½ teasp of ginger                 } optional OR 2 teasps coffee powder OR chocolate powder

Teasp Icing sugar to dust the top } optional

Method

§  Preheat the oven to 180°C gas mark 5

§  Put the eggs into a large bowl and whisk until they begin to thicken.

§  Gradually add the caster sugar whisking all the time.  Keep whisking until the mixture is so thick that a splodge of mix on top of the rest will remain visible for a minute or so. That means beating the mixture for 7-10minutes.

§  Sieve the flour and spices into a bowl.

§  Sieve again onto the mixture and fold into the egg-sugar mix using a spatula or metal spoon. Work quickly so as not to allow the air in the eggs to escape.

§  Tip into the prepared cake tin and bake in a warm oven for 25minutes or into 2 tins and bake for 15 minutes. Test with a wooden skewer that should come out dry.

§  Tip onto a cooling rack, dust with icing sugar (optional) until completely cold.

 

 

 

Very light, very quick sponge cake

This is the quickest cake ever. It takes no skill, little attention and it doesn’t even create much washing up. It is also a healthy cake. Most sponge cakes are heavy in unsaturated fats, this recipe uses olive oil, which actively improves your cholesterol. Olive oil also helps in the battle against free radicals in the blood. So make an enjoy this quick easy cake for a special breakfast or brunch, at tea-time or use it as a desert, because the best thing about it is that you can vary in no end of ways.

 

You need a glass mixing bowl, a cake tin or, in this case, a large deep ovenproof dish, greaseproof paper.  Line the baking tin or dish with greaseproof paper.

 

Ingredients

1 tub of natural yogurt

1 yogurt tub of olive oil (or sunflower oil if you prefer)

2 yogurt tubs of self-raising flour

1 yogurt tub of caster sugar

2 eggs

1 teasp of baking powder

1 tin of natural pineapple slices.

Method

§  Heat the oven to 180°C gas mark 5

§  Drain the pineapple slices thoroughly. Place them flat at the bottom of the oven-proof dish.

§  Tip the yogurt into a large glass bowl, then use the same yogurt tub to measure the other ingredients

§  Mix everything together. Raise the bowl and check there are no dry patches at the bottom of the bowl. Beat for several minutes to make a good smooth mixture.

§  Tip the mixture into the oven-proof dish, covering the pineapple.

§  Place in a warm oven and bake for approx. 35 minutes. Check by piercing with a skewer, which should come out clean.

§  Remove from oven and leave to cool.

§  Turn upside down onto a plate and serve.

 

This cake can be varied in a myriad of ways. Here are just a few suggestions, use a cake tin instead of a baking dish and replace the pineapple, then:

Ø   For a Christmassy effect add a table spoon of cinnamon and ½ teasp of ground ginger + ½ cup chopped cherries + ½ cup of sultanas (you can soak these in port or brandy for an hour, then drained for extra effect)

Ø   Add a teaspoon of powdered coffee and ½ cup of chopped dark chocolate

Ø   Add slices of banana, or raspberries to the mixture before putting the cake in the oven.