Fat-free sponge cake
A good recipe 1940s if you had used up your fat ration and could get the eggs, and good now for anyone on a dairy-free diet.
1. Preheat the oven to 190C (375F) gas mark 5. Grease two 20cm (8in) sandwich cake tins and line with baking paper.
2. Put the egg yolks and sugar in a large bowl. Beat with an electric whisk for 2 minutes.
3. Add the warm water and vanilla and con-tinue whisking for 10 minutes until the mix-ture is mousse-like.
4. Add the baking powder to the flour and sieve into the egg mixture a few tablespoons at a time, folding it in gently.
5. In a separate bowl, whisk the egg whites until they hold firm peaks, then fold gently into the mixture. Divide between the two tins and bake in the preheated oven for 20 minutes.
6. Turn the cakes out immediately onto a wire rack. Allow to cool completely before sandwiching them together with jam or fruit (sliced or puree) with or without whipped cream or low-fat fromage frais.
Ingredients
3 large eggs, separated
225g (8oz) caster sugar
80ml (2.5 fl oz) warm water
1 teaspoon vanilla essence
1 teaspoon baking powder
140g (5oz) plain white flour
butter or oil, to grease tins
