Light-as-air sponge cake

Try our low-calorie version of the traditional sponge cake. We have replaced the whipped cream with a healthier choice of yoghurt - it's sure to become a family favourite.

Serves: 12

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

spray oil
3 room temperature eggs, yolks and whites separated
⅔ cup sugar
¾ cup cornflourcornstarchX
1 teaspoon baking powder
2 tablespoons flour
2 cups reduced-fat Greek-style yoghurt, to serve (we used Anchor Protein+)
1 ½ cups mixed berries*
sifted icingfrostingX sugar, to dust

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Instructions

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Preheat oven to 180°C. Spray a 20cm cake tin with oil and line with baking paper.
In a bowl, beat egg whites with an electric beater until soft peaks form. Add sugar and beat again to combine. Beat in egg yolks. Carefully fold in the flours and baking powder.
Pour mixture into prepared tin and bake for 20 minutes, or until the cake starts to shrink away from the edges of the tin.
Remove cake from oven and leave to cool in the tin for a few minutes. Run a knife between the cake and the tin, then turn the sponge out onto a wire rack. When completely cool, pour over yoghurt and place berries on top. Dust with icing sugar. Slice and divide among plates.

Variations

*Passionfruit pulp also makes a tasty topping.

HFG tip

Tips for a great sponge
Overcooking will dry the sponge out
Egg whites beat best when the weather isn’t humid
Fold ingredients until just combined. Don’t over mix or you’ll knock the air out and the surface will crack on baking.

Nutrition Info (per serve)

Calories 146 cal

Kilojoules 610 kJ

Protein 6 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 16 g

Dietary fibre 1 g

Sodium 100 mg

Calcium 100 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Feb 2018

One comment on Light-as-air sponge cake

Ann Glamuzina November 30, 2021 at 1:54 pm #

Reminds me of my mother’s sponge cakes – only healthier – love the yoghurt and berries topping.

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