Delia Smith’s Fatless Sponge is a light and airy cake that omits butter or oil, relying instead on the volume of whipped eggs to achieve its delicate structure. This sponge cake is ideal for layering with cream, fruit, or jam and can be used as the base for various desserts. Despite its simplicity, the result is a soft, fluffy cake that’s perfect for any occasion.
What is Delia Smith’s Fatless Sponge?
Delia Smith’s Fatless Sponge is a traditional British sponge cake recipe that forgoes fat (such as butter or oil) in favor of whipped eggs to create a light, airy texture. The cake is simple, made with just eggs, sugar, and flour, yet it provides a wonderfully soft base that can be paired with a variety of fillings or toppings, such as whipped cream and fresh fruit. It’s an excellent choice for those seeking a lighter dessert option without sacrificing flavor.
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Why You Should Try This Recipe
- Light and airy: This fatless sponge is fluffy and light, making it a perfect base for various desserts.
- Low-fat option: Since there is no butter or oil in the recipe, it’s a lighter alternative to traditional cakes.
- Versatile base: Ideal for creating layered cakes or rolling into a Swiss roll with your favorite filling.
- Simple ingredients: With just eggs, sugar, and flour, it’s easy to make with pantry staples.
- Perfect for fillings: Pairs beautifully with fruit, whipped cream, or jam for a refreshing treat.
Ingredients Needed to Make Delia Smith’s Fatless Sponge
- Eggs: 4 large
- Caster sugar: 125g
- Self-raising flour: 125g, sifted
- Vanilla extract: 1 teaspoon (optional)
- Pinch of salt
Equipment
- 2 x 20cm (8-inch) round cake tins
- Electric hand mixer or stand mixer
- Mixing bowls
- Spatula
- Baking parchment
Instructions to Make Delia Smith’s Fatless Sponge
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease two 20cm (8-inch) round cake tins and line the bottoms with baking parchment.
Step 2: Whisk the Eggs and Sugar
- Beat the eggs: In a large mixing bowl, beat the eggs with a pinch of salt using an electric hand mixer or stand mixer until pale and thick.
- Add the sugar: Gradually add the caster sugar while continuing to whisk until the mixture becomes light and fluffy and leaves a ribbon trail when the whisk is lifted.
Step 3: Fold in the Flour
- Sift and fold: Sift the self-raising flour over the egg mixture and gently fold it in using a spatula. Take care not to deflate the mixture as you fold.
- Add vanilla (optional): If using, gently stir in the vanilla extract for added flavor.
Step 4: Bake the Sponge
- Divide the batter: Pour the batter evenly into the prepared tins and gently smooth the tops.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the sponges are golden and springy to the touch.
- Cool: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Assemble and Serve
- Assemble the cake: Once the sponges are completely cool, you can fill them with your favorite jam, whipped cream, or fresh fruit.
- Dust with sugar: Lightly dust the top with icing sugar for a finishing touch before serving.
What Goes Well With Delia Smith’s Fatless Sponge?
- Whipped cream: A light, airy complement to the soft sponge.
- Fresh fruit: Strawberries, raspberries, or blueberries add a burst of color and flavor.
- Jam: A classic pairing with sponge cake, strawberry or raspberry jam works beautifully.
- Chocolate ganache: For a richer option, layer the sponge with a smooth chocolate ganache.
- Lemon curd: Adds a zesty contrast to the sweet sponge.
Expert Tips for Making the Best Fatless Sponge
- Whip the eggs properly: Beating the eggs until they are pale and thick is crucial for achieving the light, airy texture of the sponge.
- Fold gently: When incorporating the flour, fold gently to avoid knocking out the air and keep the batter fluffy.
- Use room temperature eggs: Eggs at room temperature will whip up more easily, giving you better volume.
- Avoid overbaking: Keep an eye on the sponges in the oven to ensure they don’t dry out. They should be golden and springy to the touch.
Easy Variations of Delia Smith’s Fatless Sponge
- Chocolate sponge: Add 2 tablespoons of cocoa powder to the flour for a chocolate variation.
- Gluten-free version: Use a gluten-free self-raising flour blend to make this recipe suitable for those with gluten intolerance.
- Citrus sponge: Add the zest of a lemon or orange to the batter for a citrusy twist.
- Swiss roll: Use the same batter to make a Swiss roll, spreading it thin in a baking tray and rolling it with your favorite filling.
Best Practices to Store Delia Smith’s Fatless Sponge
- Refrigeration: Store the sponge in an airtight container at room temperature for up to 3 days.
- Freezing: The sponges can be frozen before assembling the cake. Wrap each layer tightly in cling film and foil, then freeze for up to 2 months. Thaw at room temperature before filling.
Best Practices to Reheat Delia Smith’s Fatless Sponge
- Reheating: This sponge cake is best enjoyed fresh, but if you need to warm it, you can gently reheat slices in the microwave for 10-15 seconds on low power.
How Can I Make Fatless Sponge Healthier?
- Reduce sugar: Cut back on the sugar without affecting the texture too much for a lighter version.
- Use whole-wheat flour: Swap half the self-raising flour for whole-wheat flour to add more fiber.
- Serve with fruit: Pair with fresh fruit instead of cream for a lighter topping.
Nutrition Value (per serving):
- Calories: 120 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 1g
- Fiber: 1g
FAQs
How do I stop my fatless sponge from collapsing?
To prevent your fatless sponge from collapsing, make sure you whip the eggs and sugar until they are very thick and pale. Gently fold in the flour without overmixing, and avoid opening the oven door too early during baking.
Can I make Delia Smith’s fatless sponge gluten-free?
Yes, you can make a gluten-free version by using a gluten-free self-raising flour blend. The sponge will still be light and fluffy with the same delicious texture.
What filling goes best with a fatless sponge cake?
A fatless sponge pairs beautifully with a variety of fillings. Classic options include whipped cream, fresh fruit, or jam. For a richer version, you can use buttercream or chocolate ganache.
Why is my fatless sponge dry?
If your fatless sponge is dry, it may have been overbaked. Be sure to check for doneness by inserting a skewer into the center – if it comes out clean, the cake is ready. Additionally, using room-temperature eggs helps maintain moisture in the batter.
Final Words
Delia Smith’s Fatless Sponge is a simple yet elegant cake that provides the perfect base for many desserts. Light, fluffy, and versatile, this sponge is ideal for layering with cream and fruit or serving on its own.
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Delia Smith Fatless Sponge Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Fatless Sponge is a traditional British sponge cake recipe that forgoes fat (such as butter or oil) in favor of whipped eggs to create a light, airy texture. The cake is simple, made with just eggs, sugar, and flour, yet it provides a wonderfully soft base that can be paired with a variety of fillings or toppings, such as whipped cream and fresh fruit. It’s an excellent choice for those seeking a lighter dessert option without sacrificing flavor.
Ingredients
- Eggs: 4 large
- Caster sugar: 125g
- Self-raising flour: 125g, sifted
- Vanilla extract: 1 teaspoon (optional)
- Pinch of salt
Instructions
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease two 20cm (8-inch) round cake tins and line the bottoms with baking parchment.
Step 2: Whisk the Eggs and Sugar
- Beat the eggs: In a large mixing bowl, beat the eggs with a pinch of salt using an electric hand mixer or stand mixer until pale and thick.
- Add the sugar: Gradually add the caster sugar while continuing to whisk until the mixture becomes light and fluffy and leaves a ribbon trail when the whisk is lifted.
Step 3: Fold in the Flour
- Sift and fold: Sift the self-raising flour over the egg mixture and gently fold it in using a spatula. Take care not to deflate the mixture as you fold.
- Add vanilla (optional): If using, gently stir in the vanilla extract for added flavor.
Step 4: Bake the Sponge
- Divide the batter: Pour the batter evenly into the prepared tins and gently smooth the tops.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the sponges are golden and springy to the touch.
- Cool: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Assemble and Serve
- Assemble the cake: Once the sponges are completely cool, you can fill them with your favorite jam, whipped cream, or fresh fruit.
- Dust with sugar: Lightly dust the top with icing sugar for a finishing touch before serving.
