Cook Low FODMAP

Recipes developed by a specialist dietitian

Low FODMAP Kiwi Fatless Sponge Cake

by

fat-free, gluten free sponge

A fatless sponge cake is a really simple option if you’re thinking of doing some low FODMAP baking. A good choice if you’ve got some visitors coming round. I’ve used my mum’s recipe which is very easy to remember – just 2 eggs, 2 oz caster sugar and 2 oz plain flour. I’ve converted it to grams below and substituted the plain flour with gluten free plain flour. You really don’t notice that it’s gluten free flour, I don’t think it makes any difference to the taste or texture at all. The only problem with making a fatless sponge is that it doesn’t keep well and is best eaten on the day it’s made. That’s why it’s just a single layer cake, if you wanted to make a more traditional two layer sponge then double the recipe and use 2 cake tins. Note that it doesn’t need any baking powder or self raising flour as it’s the whisking together of the egg and sugar that causes it to rise.

For more baking ideas: check out my low FODMAP baking recipes.

Print
Kiwi Fat-less Sponge
Author: 
Recipe type: Baking
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 6 slices
 
A really light and simple fat free sponge cake.
Ingredients
  • 2 large eggs
  • 60g caster sugar
  • 60g gluten free plain flour (I used Doves Farm)
  • 70-100ml double cream
  • 3 kiwi fruit, peeled and sliced
Instructions
  1. Preheat the oven to 180 degrees (fan oven)
  2. Grease the base of a 20cm, round cake tin then line the base with baking parchment
  3. Place the eggs and caster sugar into a large bowl and whisk them together using an electric hand whisk on a high setting for about 3-5 minutes until the mixture has become pale, very thick and has tripled in size
  4. Sift the flour into the bowl containing the egg and sugar and using a large metal spoon, gently fold the flour in so as not to knock any air out of the mixture
  5. Using a spatula transfer the cake mix from the bowl into the cake tin and put into the oven for approximately 15 minutes until golden brown.
  6. To test if it's ready, open the oven and gently press your hand onto the top of the cake, if you leave a hand print it's not ready so give it another few minutes
  7. Remove the cake and turn it out onto a wire rack to cool completely before adding the topping
  8. Lightly whisk the double cream until it thickens, then spread it in a thin layer over the cake and top with the sliced kiwi fruit.

Comments

  1. Diane says

    Thanks, I used your recipe to make small sponge cupcakes! I would recommend adding a wee bit of vanilla extract for a stronger taste. I also added a few (low FODMAP-friendly) mini chocolate chips. What a great basic FODMAP recipe ! Next time I will try it with coconut sugar for another taste variation.