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Fat Free Wholemeal Sponge Sandwich

Makes 1 cake

Make and bake this fat-free wholemeal sponge in under 20 minutes. Using just three, simple ingredients and a filling, this sponge sandwich is quick to bake and there will be hardly any washing up afterwards. For this everyday cake we used two 20cm/8” round tins, although you can use two 15cm/6” diameter tins for deeper sponges.  You can also swap marmalade or chocolate spread for the jam used to sandwich the sponges together.

Free from Soya, Dairy, Nuts
Vegetarian, Wholemeal


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  1. Rub some oil around the inside of two 20cm/8” round cake tins and pre-heat the oven.
  2. Break the eggs into a bowl, add the sugar and beat until thickened.
  3. Sieve the flour into the bowl adding any bran left in the sieve.
  4. Gently fold in the flour with a large metal spoon without over mixing.
  5. Divide the mixture between the prepared tins.
  6. Bake for 10-12 minutes.
  7. When cooked turn out the cakes onto a cooling rack.
  8. Sandwich the cold cakes together with jam.


20cm/8” round cake tins, large metal spoon and mixing bowl


220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

10-12 minutes
Very poor, the sponge mixture did not even cover the base of the tins - are the quantities correct? It did not rise and has the after-taste of an omelette, ie too much egg not enough flour. I am disappointed.
By christina
01 Nov 2019
I didn't eat it myself but I made it for a friend and she said it was DE-licious. It was lovely and spongy and kept its shape perfecrly. Very easy to make. Next time Ill add some flavouring to the sponge and perhaps use jam. Very versatile.
By Tracey
17 Jun 2019

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