Fatless sponge is a light, airy cake that gets its rise from whisked eggs instead of butter or oil. For a traditional homemade version, Delia Smith Fatless Sponge Recipe uses simple ingredients to produce a soft cake with a delicate crumb.
Ingredients
This recipe makes an 18 cm (7-inch) round sponge cake, serving approximately 8 people.
For the sponge:
3 large eggs, at room temperature
75g caster sugar
75g plain flour
½ teaspoon vanilla extract (optional)
A small pinch of salt
For the filling:
4 tablespoons strawberry or raspberry jam
150ml double cream, whipped (optional)
1 tablespoon icing sugar, for dusting
Preparation time: 15 minutes Cooking time: 15–20 minutes Cooling time: 30 minutes Oven temperature: 180°C (160°C fan) / 350°F / Gas Mark 4
How to Make Delia Smith Fatless Sponge
Step 1: Prepare the Tins and Whisk the Eggs
Preheat your oven to 180°C (160°C fan). Line the bottoms of two 18 cm round sandwich tins with baking parchment. Leave the sides ungreased so the sponge can grip them as it rises.
Crack the eggs into a large mixing bowl and add the caster sugar. Beat them together using an electric mixer for about 8–10 minutes. The mixture should turn pale, thick, and fluffy, with roughly three times its original volume.
Lift the beaters and let some mixture fall back into the bowl. If it leaves a ribbon on the surface for a few seconds, the eggs are ready.
I wouldn’t rush this part. Fatless sponge depends on the air trapped inside the whisked eggs, so a few extra minutes of beating can make a noticeable difference to the finished cake. Add the vanilla extract and mix briefly.
Step 2: Add the Flour and Bake
Sift the plain flour and salt together. Add half to the egg mixture and fold gently using a large metal spoon or spatula. Move the spoon around the outside of the bowl, then lift the mixture from underneath and fold it over.
Add the remaining flour and continue folding until everything is combined. Avoid stirring too quickly because that will knock the air out of the mixture.
Divide the batter between the prepared tins and gently spread it toward the edges. Place both tins on the middle shelf of the oven and bake for 15–20 minutes.
The cakes should look lightly golden and spring back when touched gently in the centre. Don’t open the oven door too early, as the sponge can sink before it has finished setting.
Remove the tins from the oven and leave them for 5 minutes. Carefully loosen the edges with a knife, turn the cakes onto a wire rack, remove the parchment, and leave them to cool completely.
Step 3: Add the Filling and Finish
Place one cooled sponge on a serving plate, keeping the flat side facing upward. Spread the strawberry or raspberry jam evenly across the surface, leaving a small gap around the edges.
If you’re adding whipped cream, spread it gently over the jam. Make sure the sponge has cooled completely before doing this, as warm cake will cause the cream to soften.
Place the second sponge on top and press down very lightly. Dust the surface with icing sugar just before serving.
I like serving Delia Smith Fatless Sponge Recipe with raspberry jam and a light dusting of sugar. The sponge has such a gentle flavour that a thick layer of cream isn’t always necessary. Slice it using a serrated knife, taking care not to squash the soft layers.
What to Serve With Delia Smith Fatless Sponge
Fatless sponge is traditionally served as an afternoon tea cake, although it also makes a lovely dessert after lunch or dinner.
Fresh strawberries or raspberries are a good choice because their slightly sharp flavour balances the sweetness of the sponge and jam. You can arrange a few berries beside each slice or serve them in a small bowl.
Whipped double cream gives the cake a richer taste without changing the sponge itself. I prefer serving a spoonful alongside the cake rather than adding too much between the layers.
Lemon curd offers a sharper alternative to strawberry jam. Its citrus flavour goes especially well with the light sponge, although a thin layer is enough.
A cup of English breakfast tea, Earl Grey, or freshly brewed coffee also goes well with a slice. For afternoon tea, I would keep the presentation simple and let the sponge speak for itself.
Delia Smith Fatless Sponge Nutrition Information
The following nutritional values are approximate per slice, based on eight servings with jam filling and without whipped cream.
Nutrient | Amount Per Serving |
|---|---|
Calories | 125 kcal |
Carbohydrates | 24g |
Protein | 4g |
Total Fat | 2g |
Saturated Fat | 0.5g |
Sugar | 17g |
Fibre | 0.4g |
Sodium | 40mg |
A fatless sponge contains no added butter or oil, although the eggs naturally provide a little fat. Adding whipped cream will increase the calories and fat content.
FAQs
Why is my fatless sponge flat?
The eggs may not have been whisked long enough, or too much air may have escaped while folding in the flour. Beat the eggs and sugar until thick and pale, fold gently, and put the batter into the oven as soon as it’s ready.
Can I make fatless sponge without an electric mixer?
Yes, but whisking by hand takes more effort. Use a large balloon whisk and continue beating until the eggs and sugar become thick enough to leave a ribbon on the surface. An electric mixer makes the job much easier.
Why does my sponge turn out dry?
Overbaking is the usual reason. Start checking the cakes after 15 minutes and remove them once they’re golden and springy. Too much flour can also make the cake dry, so use kitchen scales for accurate measurements.
Can I use self-raising flour instead of plain flour?
You can, although plain flour gives a more traditional fatless sponge texture. The whisked eggs already provide the lift, so baking powder isn’t necessary.
Can I make the sponge a day ahead?
Yes. Bake the layers, let them cool completely, and keep them in an airtight container at room temperature overnight. Add the jam and cream shortly before serving for the best texture.
Can I freeze fatless sponge?
Yes. Wrap the unfilled sponge layers separately in cling film and freeze for up to 2 months. Allow them to thaw at room temperature before adding the filling.
How long does fatless sponge stay fresh?
An unfilled sponge keeps for about 1–2 days in an airtight container at room temperature. A jam-filled cake is also best eaten within this period. If you’ve added whipped cream, keep the cake refrigerated and eat it within 1–2 days.