Sounds grim doesn't it, but actually it didn't taste too bad at all.
I've already told you I'm definitely not on a New Year diet.... but, in the interests of being able to fit nicely into my bikini on our family holiday to Egypt in February, I didn't think cutting back a bit was such a bad thing. Hubs is also on a bit of a health kick so I decided to transform his favourite cake, a Victoria Sponge, into something much more virtuous.
Not only does this sponge contain no fat whatsoever, it also contains only 80g of sugar, less than half the usual amount for a sponge cake of this size. This is thanks to a brand new product from Tate and Lyle - Light at Heart sugar (available in both white and brown) which incorporates a substance called Stevia with all natural cane-sugar. Stevia is a herb, grown in South America that has incredibly sweet leaves, it's 200-300 times sweeter than sugar which means you only need to use half as much.
The result obviously isn't going to match up with a full fat, full sugar version of a Victoria Sponge but for anyone on a diet or watching their fat and sugar intake, it's not a half bad alternative. One word of warning, the sponge is a lot drier because of the lack of fat so the sponge wont keep for very long (2 days max). To finish, I filled the sponge with a 100% fruit Cranberry and Raspberry Jam, which made it even healthier, but you could use ordinary jam if you preferred.
Fat Free and Reduced Sugar Sponge Cake
Guilt Free Cake
- 50g Cornflour
- 50g Plain Flour
- 50g Self Raising Flour
- 4 Eggs, beaten
- 1 TSP Vanilla Extract
- 80g Light at Heart White Sugar
- 1/2 a Jar of Jam
- Icing Sugar for dusting
Step 1: Grease and line two 20cm sandwich tins. Preheat the oven to 180c/160fan.Step 2: Sift the flours together 3 times to aerate.Step 3: In a standing mixer beat together the eggs, vanilla extract and Light at Heart sugar for 8-10 minutes until tripled in volume.Step 4: Fold the flours into the egg mixture and divide between the tins.Step 5: Bake for 20 minutes and then turn them out and cool on a cooling rack.Step 6: Spread the jam over one of the bases then place the other sponge cake on top. Sieve over icing sugar.
DetailsPrep time: Cook time: Total time: Yield: 8 slices