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.
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