Low Fat Lemon Sponge Cake

Our recipe

No actual fat is used in this recipe making this cake a lighter option.

Servings

3	Eggs
100 g	Golden Syrup
1	Lemon (rind and juice)
100 g	Self Raising Wholemeal Flour
3 tbsps	Lemon Curd or Marmalade
1 tbsp	Icing Sugar

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.

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Temperature & cooking time:
200°C/Fan180°C/400°F/Gas 6