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Back to basics: Baking sponges

Author: Sarah Swain - Food writer, stylist and recipe creator

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A sponge is a basic cake that, once mastered, can be adapted in infinite ways. Here’s all you need to know to make perfect sponges, the healthy way.

Basic sponge-making rules

It’s important to measure ingredients accurately using measuring cups, spoons and scales. Spoon and cup measurements always refer to level amounts.
Measure out all ingredients before you begin a recipe.
Eggs should always be used at room temperature.
Always preheat the oven (wait till the light goes off) to the stated temperature.
Once the cake is in the oven, resist the temptation to open the door. A sudden gush of cold air will make it sink in the middle. Instead, wait until the cooking time is almost up before testing.
If your cake appears to be browning too quickly, cover with greaseproof paper towards the end of cooking.
To test a baked sponge, remove from the oven and touch the centre with one hand – it should feel spongy and ‘give’ very slightly.
A whisked sponge cake should just be shrinking from the sides of the tin. If necessary return the cake to the oven for a few minutes, closing the door very gently so that vibration does not cause the cake to sink in
the centre.
All cakes are best left to stand in the tin for several minutes after baking to firm up slightly.
Whatever shape of sponge you are making, lightly spray the base and side of the tin with a non-stick cooking spray, then line the base of the tin with baking paper. This will stop the paper sliding.
Sponges with a lower fat content do not keep for as long as higher fat sponges. Most freeze well un-iced. If not freezing, store sponges in airtight containers in a cool place.

Technique

This is a classic fatless sponge and has a very light texture. You will need an electric hand mixer, a large mixing bowl and a large metal spoon.

3 eggs
1/2 cup castor sugar
3/4 cup plain flour
1 tablespoon boiling water
few drops vanilla essence

Step 1 Place eggs and sugar in a large bowl and use an electrix hand-mixer to whisk the mixture until it becomes frothy, then thick and creamy and has trebled in volume. This will take 7-10 minutes, depending on your mixer.

Step 2 Sieve half the flour over the mixture. Sift high so that plenty of air is incorporated.

Step 3 Use a large metal spoon to gently fold in the flour, cutting and carefully folding it into the mixture using a figure-of-eight movement. Repeat with the remaining flour, boiling water and vanilla essence. Pour the mixture into the prepared tin. Tilt the tin to spread evenly. Do not use a knife as this will knock out the air. Bake in a preheated oven at 190°C for 25 minutes.

The healthy way to make sponges

Here are some simple ways to make cakes healthier, with less fat and sugar and more fibre.

Choose lower-fat spreads instead of butter. Meadowlea Logicol Lite (reduced-fat) works very well in sponges. Check the labels to see if they are suitable for baking. Choose a spread with at least 60% fat.
Use apple purée as part of the fat allocation instead of butter. This will help lock in moisture and provide a velvety texture in the same way as butter does. Without a purée or butter a sponge can be tough and dry. You will find apple purée in the sauce section of the supermarket.
Use puréed canned peaches, mashed bananas and other vegetables in the same way as puréed apples. In fruit-based cakes, a half-and-half substitution for fat works well, eg if the cake has 200g of butter, reduce this to 100g of low-fat spread and add 100g apple or peach purée. Mashed bananas can be used in a similar way.
Add chopped dates or figs (no added sugar varieties) to replace some of the sugar for sweetness. These add a chewy texture and extra fibre. A sprinkling of ground cinnamon or ginger to a sponge adds extra flavour and works well with puréed fruits and vegetables.
Natural yoghurt added to sponge mixes adds moisture and works well with fruit cakes such as berries. As a guide, add 1/2 cup yoghurt to a 125g mix of fat and sugar.
Recipes using self-raising flour can be replaced with wholemeal self-raising flour for extra fibre.

Ideas for low-fat icings and toppings

Toppings are often where a lot of fat and sugar can be added to sponges. Here are a few simple, healthier ideas:

Buy no-added-sugar jams instead of full sugar ones. My favourite is St Dalfour Rhapsodie de Fruit.
For a chocolate icing, mix 3 tablespoons reduced-sugar drinking chocolate (I use WeightWatchers) with 4 tablespoons boiling water to make a smooth paste. Mix with natural yoghurt or Greek yoghurt until smooth. Chill before using.
Opt for reduced-fat soft cheeses instead of full-fat versions. Philadelphia have a 60% less fat version and also a 5% fat version. Mix these with a little icing sugar and a squeeze of lemon juice for a smooth icing which is still creamy as a topping.
Greek yoghurt mixed with a little honey is delicious as an icing for vanilla sponges. Sprinkle with a little nutmet for extra ‘bite’.
Equal amounts of reduced-fat soft cheese and low-fat fruit yoghurt provide a great fruity icing for sponges.
Frozen berries are fantastic as toppings. Simply heat until softened. Stir in no-added-sugar jam and heat through. Thicken with cornflour if desired.
Flavoured low-fat yoghurts can work well on their own on sponges.
For a richer flavour choose reduced-fat sour cream or crème fraiche instead of full-fat versions. You won’t be able to tell the difference.

Creamed sponges

Traditional Victoria sponge sandwiches are made using this method. You will need a large mixing bowl and a wooden spoon or electric mixer.

Beat the softened fat and sugar together in a large bowl until light and fluffy in consistency. If creaming by hand, you will need to beat vigorously if the fat has not come to room temperature.
Beat the eggs in a little at a time, beating well after each addition. If curdling begins, add a little of the flour with the eggs.