One of my favorite recipes from my mom. Light, fluffy fat-less cake with fresh cream and fresh fruits for the filling and topping. This is my moms signature recipe. She measures in grams. I have tweaked it over the years and make it with cups.
Here are some crucial steps to kn before attempting a fatless sponge.
Points to remember:
- The eggs will fluff well if they are used at room temperature.
- Powder sugar with 1 tsp cornstarch and use. It gives you a light and fluffy cake.
- Once the eggs are light and fluffy, gently mix the flour in three or four portions, gentle with each addition.
- Do not overheat the mixture once flour is added, Gently fold and cut in to aerate the batter. If the batter deflates, it will give you a rubbery cake.
- If you grease the pan, the cake will deflate and not rise.
- Once the cake is done, and is out of the oven, don’t leave in the pan. After 10-15 minutes, remove it and cool on a wire rack. Once completely cooled, trim and divide the cake into two or three layers.
- If you are whipping heavy cream in a humid environment, make sure you place the cream on a double bowl of ice-bath. A large bowl with ice and water. A smaller bowl immersed in it. Pour cream into the chilled bowl and whip. Once the cream is stiff, place in the fridge to keep it firm until ready to use.
Recipe makes 1-9 inch cake, two or three layered
For a fatless vanilla sponge cake
- 6 eggs
- 1 cup white sugar (powdered with 1 tsp corn starch)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1/4 tsp salt
For the filling and topping:
- 3 cups whipping cream
- 3 Tbsp. icing sugar
- 1 tsp vanilla
- Fresh fruits of your choice: strawberries, kiwi, oranges, berries, sliced into desired thickness.
- Sugar lime syrup
- Sift the flour, baking powder and salt together. Set aside.
- Beat the eggs, sugar and vanilla for 7 to 9 minutes on medium speed, until the eggs triple in volume and are light and fluffy.
- Incorporate small amounts of the flour into the egg mixture, while beating the egg mixture.
- Pour batter into a parchment lined pan. Bake at 325 degrees F for 45 to 50 minutes, or until done.
- Cool the cake on a wire rack.
- Whip chilled cream in a beater or stand mixer for 6 to 8 minutes until it starts to form soft peaks. Gradually add vanilla and icing sugar to incorporate. Do not over whip. It can curdle into butter. Chill it in the fridge until ready to fill and top.
- Prepare sugar lime syrup by warming 1 cup water, 1 cup sugar and 2 tsp lime juice together. Let it cool.
- Cut the cake horizontally into two even layers. Place the base layer on a board or clean plate. Sprinkle some syrup on top of the first cake. Top it with prepped and chilled whipped cream. Top it with sliced fresh fruit.
- Place the second cake layer over it. Soak it with syrup. Cover the cake if whipped cream. Decorate with fresh fruit. Chill overnight for the best taste. Enjoy!