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Why not try food ed Felicity’s Italian inspired low fat summer sponge cake – perfect to serve with ice cream and sweet chilled Sauternes. Fabulous with raspberry or strawberries too. And for a cake that has virtually no fat (only the small amount in the eggs) try our gorgeous virtually fat-free swiss roll.

5 eggs

100g  golden caster sugar

4 tbsp light olive oil

90g self-raising flour

1 level tsp baking powder

Italian ice cream, to serve

20cm  spring-form cake tin, greased and lined

 

1 Heat the oven to 160°C, Gas 3. Put the eggs into a bowl of a free-standing food mixer and whisk for 2 mins.

2 Add the sugar and whisk for 5 more mins, until the mixture has trebled in volume, is thick, foaming and leaves a trail when the beaters are lifted.

3 Continue to whisk on a high speed, adding the olive oil, a few drops at a time.

4 Sift in the flour and baking powder and gently fold in. Tip into the prepared tin.

5 Bake for 40-45 mins, or until the sponge is springy to the touch and shrinking away from the sides. Cool on a wire rack.

Slice and serve with the ice cream

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Try our easy apple and sultana cake