This Delia Smith fatless sponge is a wonderfully light and airy classic that proves you do not need butter for a good sponge. It has a soft, springy texture with a delicate sweetness, making it perfect for filling with jam, cream, or fresh fruit. This is an easy recipe, ideal for beginners and confident bakers alike. From start to finish, it takes around 45 minutes.
Ingredients
For the sponge
- 4 large eggs
- 120g caster sugar
- 120g self-raising flour, sifted
- 1 tsp vanilla extract
For filling and finishing (optional)
- 4–5 tbsp strawberry or raspberry jam
- 150ml double cream, softly whipped
- Icing sugar, for dusting
How to Make Delia Smith Fatless Sponge
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of two 18cm round sandwich tins and set them aside.
- Whisk the eggs and sugar: Crack the eggs into a large heatproof bowl, add the caster sugar, and whisk together. Place the bowl over a pan of gently simmering water and whisk until the mixture is pale, thick, and has roughly doubled in volume.
- Remove from heat and finish whisking: Take the bowl off the heat and continue whisking for another minute or two until the bowl feels cool and the mixture leaves a ribbon trail when the whisk is lifted.
- Fold in the flour: Sift the flour again over the mixture and gently fold it in using a large metal spoon. Work slowly and carefully to keep as much air in the batter as possible. Add the vanilla extract and fold once more.
- Bake: Divide the mixture evenly between the prepared tins and level the tops. Bake for 20 to 25 minutes, until the sponges are golden, well risen, and spring back when lightly pressed.
- Cool: Remove from the oven and let the cakes cool in their tins for 5 minutes. Turn out onto a wire rack, peel off the parchment, and leave to cool completely.
- Assemble: Spread jam over one sponge, top with whipped cream if using, then sandwich with the second sponge. Dust lightly with icing sugar before serving.
Tips for the Best Fatless Sponge
Why did my sponge sink?
This usually happens if the oven door is opened too early or the mixture was overmixed after adding the flour. Always fold gently and avoid disturbing the cake while it bakes.
How do I keep the sponge light?
Take your time whisking the eggs and sugar, and be very gentle when folding in the flour. This trapped air is what gives the sponge its lift.
Can I add flavour to the sponge?
A little lemon zest or almond extract can be added, but keep additions minimal so the sponge stays light.
Serving Suggestions
- Serve simply with jam and cream for a classic finish
- Fill with fresh berries and whipped cream for summer
- Dust with icing sugar and enjoy with a cup of tea
Storage
Room temperature
The plain sponge can be kept in an airtight container for up to 2 days at room temperature.
Refrigerator
If filled with cream, store in the fridge and eat within 24 hours for the best texture.
Freezing
The unfilled sponge layers freeze well for up to 2 months. Wrap tightly in cling film and defrost at room temperature before filling.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 38g
- Protein: 8g
- Fat: 3g
- Saturated fat: 1g
- Sodium: 160mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, pour the mixture into a lined loaf tin and bake at the same temperature. Allow extra time and check with a skewer before removing.
What size sandwich tins work best?
Two 18cm round tins give the best rise and even baking for this fatless sponge.
Can I use plain flour instead of self-raising?
Yes, add 1½ teaspoons of baking powder to plain flour to help the sponge rise.
Is this sponge suitable for children?
Yes, it is light, gently sweet, and ideal for all ages, especially with a simple jam filling.
