Our recipe
No actual fat is used in this recipe making this cake a lighter option.
Low Fat Lemon Sponge Cake
Ingredients
| 3 | Eggs |
| 100g/4oz | Golden Syrup |
| 1 | Lemon (Rind & Juice) |
| 100g/4oz | Self Raising Wholemeal Flour |
| 3tbsp | Lemon Curd or Marmalade |
| 1tbsp | Icing Sugar |
Method
- Separate the eggs into two bowls.
- Add the syrup to the yolks and beat until thick and creamy.
- Beat in grated lemon rind, lemon juice and flour.
- Beat the egg whites until stiff.
- Fold the egg whites into the yolk mixture with a metal spoon taking care not to over mix.
- Divide the mixture between two 18cm/7" round greased and lined cake tins.
- Bake in a pre-heated oven for 8/10 minutes.
- Turn out sponges & cool on a wire rack.
- Spread one cold sponge with lemon curd or marmalade & place the second sponge layer on top.
- Sieve the icing sugar over the top of the cake.
Oven Temperature
200°C/Fan180°C/400°F/Gas 6
Temperature & cooking time:
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