Mary Berry’s Fatless Sponge Cake is a light, airy classic, perfect for layering with cream and jam or enjoying on its own. As the name suggests, this sponge is made without butter or oil, relying solely on whisked eggs and sugar to create its delicate texture. It’s an excellent base for many desserts and a fantastic recipe for anyone looking for a lower-fat cake that still tastes delicious.
Mary Berry Fatless Sponge Cake
Mary Berry’s Fatless Sponge Cake is a simple, classic cake made with just three main ingredients—eggs, sugar, and flour. By whisking the eggs and sugar together until light and fluffy, this cake achieves a soft, airy texture without the need for fat. It’s traditionally filled with jam and cream, making it a perfect teatime treat.
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Ingredients Needed to Make Mary Berry Fatless Sponge Cake
- 4 large eggs
- 125g caster sugar
- 125g self-raising flour (sifted)
- 1 tsp vanilla extract (optional, for added flavor)
- Icing sugar (for dusting)
Instructions to Make Mary Berry Fatless Sponge Cake
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the base of the tins with parchment paper.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, crack the eggs and add the caster sugar. Using an electric whisk or stand mixer, beat the eggs and sugar together for about 5-7 minutes, or until the mixture becomes pale, thick, and triples in volume. It should leave a ribbon-like trail when the whisk is lifted.
Step 3: Fold in the Flour
Sift the self-raising flour over the egg mixture in small batches. Gently fold the flour into the egg mixture using a spatula, being careful not to knock out too much air. Add the vanilla extract at this stage if using. Avoid overmixing, as this could deflate the batter.
Step 4: Divide and Bake
Carefully divide the batter between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the sponges are golden and spring back when gently pressed in the center.
Step 5: Cool the Cakes
Once baked, remove the cakes from the oven and leave them to cool in their tins for 5 minutes. Then, turn them out onto a wire rack to cool completely.
Step 6: Assemble (Optional)
Once the cakes have cooled, you can fill them with your favorite filling, such as whipped cream and jam. Sandwich the two sponges together and dust the top with icing sugar before serving.
Pro Tips for Making the Best Mary Berry Fatless Sponge Cake
- Whisk eggs thoroughly: The success of the fatless sponge depends on whisking the eggs and sugar until thick and airy. This creates the structure that will hold the cake together.
- Gently fold the flour: Take care when folding the flour into the egg mixture to avoid deflating the batter.
- Use self-raising flour: This helps the cake rise properly, ensuring a light and fluffy texture.
- Cool completely before filling: If you’re adding a filling, make sure the cakes are completely cool to prevent the cream or jam from melting.
How Do I Store Mary Berry Fatless Sponge Cake?
Store the fatless sponge cake in an airtight container at room temperature for up to 2 days. If you’ve filled the cake with cream, it’s best to store it in the fridge, where it will keep for up to 3 days. Allow the cake to come to room temperature before serving.
How Can I Make Mary Berry Fatless Sponge Cake Healthier?
To make Mary Berry’s fatless sponge cake healthier, you can reduce the sugar content by using a natural sweetener like stevia or a reduced amount of caster sugar. You can also swap regular self-raising flour with whole wheat flour or a gluten-free alternative to increase the fiber content. Additionally, filling the cake with fresh fruit and low-fat yogurt instead of whipped cream and jam will reduce calories and add nutrients, making the cake a lighter, healthier option.
Nutrition Value (per serving):
- Calories: 150
- Fat: 1g
- Carbohydrates: 30g
- Protein: 4g
- Sugar: 20g
- Fiber: 0.5g
FAQs
Why is my fatless sponge cake flat?
If your fatless sponge cake is flat, it may be because the eggs and sugar were not whisked long enough. Whisk them until the mixture is pale, thick, and has tripled in volume. Overmixing when folding in the flour can also knock out air, causing the cake to lose volume.
Can I make a fatless sponge cake without self-raising flour?
Yes, you can use plain flour with added baking powder. For each 125g of plain flour, add 1 teaspoon of baking powder to ensure the cake rises properly.
How do I keep my fatless sponge cake from collapsing?
To prevent the cake from collapsing, avoid opening the oven door during baking, as this can cause temperature fluctuations. Also, handle the batter gently when folding in the flour to retain as much air as possible.
Can I freeze fatless sponge cake?
Yes, you can freeze fatless sponge cake. Wrap the cooled sponges in cling film and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw the cake at room temperature before serving or adding any fillings.
Final Words
This Mary Berry Fatless Sponge Cake Recipe delivers a light, airy cake with a delicate sweetness that pairs perfectly with fresh fruit, cream, or jam.
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Mary Berry Fatless Sponge Cake
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Fatless Sponge Cake is a simple, classic cake made with just three main ingredients—eggs, sugar, and flour. By whisking the eggs and sugar together until light and fluffy, this cake achieves a soft, airy texture without the need for fat. It’s traditionally filled with jam and cream, making it a perfect teatime treat.
Ingredients
- 4 large eggs
- 125g caster sugar
- 125g self-raising flour (sifted)
- 1 tsp vanilla extract (optional, for added flavor)
- Icing sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the base of the tins with parchment paper.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, crack the eggs and add the caster sugar. Using an electric whisk or stand mixer, beat the eggs and sugar together for about 5-7 minutes, or until the mixture becomes pale, thick, and triples in volume. It should leave a ribbon-like trail when the whisk is lifted.
Step 3: Fold in the Flour
Sift the self-raising flour over the egg mixture in small batches. Gently fold the flour into the egg mixture using a spatula, being careful not to knock out too much air. Add the vanilla extract at this stage if using. Avoid overmixing, as this could deflate the batter.
Step 4: Divide and Bake
Carefully divide the batter between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the sponges are golden and spring back when gently pressed in the center.
Step 5: Cool the Cakes
Once baked, remove the cakes from the oven and leave them to cool in their tins for 5 minutes. Then, turn them out onto a wire rack to cool completely.
Step 6: Assemble (Optional)
Once the cakes have cooled, you can fill them with your favorite filling, such as whipped cream and jam. Sandwich the two sponges together and dust the top with icing sugar before serving.
