Earlier this week I promised to post more details about the No Fat Sponge Cake recipe featured in my Afternoon Tea post. No fat as in no butter, stork, lard or any other form of baking fat. The inspiration behind this cake came a few months back when I'd spotted a blog post on Jam and Clotted Cream. I replaced the Stevia based sugar that Beth baked with and used slightly more standard caster sugar.
I know many of you are interested to know what the cake was really like.
- The rise on the cake was impressive much to mine and every ones surprise. It was whisked for a full 10 minutes so there was plenty of air added and the mixture increased in size by two thirds, make sure you have a big bowl. I thought my poor hand blender was going to burn out.
- If you are on a reduced fat diet and you miss sponge cake then this is the cake for you.
- It would work well as a single flan piled with fresh fruits and their juice.
and the not so good points...
- It does not keep for long. I made the cake and it was eaten the same day, with the final piece disappearing in the evening. I suspect by the next day it would require a fruit sauce or custard to perk it up!
- I filled my cake with homemade plum jam, but it was still a dry cake so in my opinion its best eaten with a cup of tea.
- It is not a normal sponge cake and does not taste or have the consistency of your standard sponge cake. It tasted slightly different, different but not bad different.
Its very likely I will not bake this cake again, but I am glad that I did bake it and it give us much to debate about around the afternoon tea table!