Feather-light in texture with a hint of vanilla, this fat-free cake makes the perfect guilt-free treat on its own. If you’re having a dinner party, this tasty sponge is delicious served with some yoghurt or whipped cream and fresh berries
- 125g plain flour
- 185g caster sugar
- 7 large egg whites
- 1tsp cream of tartar
- 1tsp vanilla extract
- Icing sugar to dust
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease and line a deep 20cm diameter cake tin with baking parchment.
Sift the flour with 7tbsp sugar into a bowl. In a large grease-free bowl, whisk the egg whites with the cream of tartar until very stiff.
Add the vanilla extract and the remaining sugar and whisk in to make a smooth, glossy meringue.
In 3 batches, sift and gently fold the flour and sugar mixture into the meringue, then pile into the prepared tin. Smooth the top and bake for about 25 mins until lightly golden, risen and a skewer inserted into the centre comes out clean. Cool for 15 mins before turning out on to a wire rack to cool completely. Serve dusted with icing sugar.
Because this sponge has no fat added to it, it is best eaten within 2 days of baking.