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Low Fat Lemon Sponge Cake

This Citrus Sponge Cake recipe is made with lemons and is also delicious when made with oranges. No fat is used in this recipe making this cake a lighter option.

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Free from Soya, Dairy, Nuts
Vegetarian, Wholemeal

Ingredients

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  1. Line two 18cm/7” round cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Separate eggs, putting the yolks into one bowl and the whites into another.
  3. Add the syrup to the yolks and beat until thickened.
  4. Grate the lemon rind into the bowl, and the lemon juice and stir to combine.
  5. Sieve the flour into the bowl and mix well.
  6. Beat the egg whites until stiff then fold them in using a metal spoon.
  7. Divide the mixture between the prepared tins.
  8. Bake for 10-12 minutes.
  9. Turn out the cakes onto a rack and remove the paper.
  10. Sandwich the cold cakes together with lemon or lime marmalade.
  11. Sieve the icing sugar over the cake.

Equipment

18cm/7” round cake tins

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

10-12 minutes

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Organic Stoneground Self Raising Wholemeal Flour 1kg

£1.35

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