Jam sponge cake
A simple sponge cake that is low in salt, potassium and phosphate so it is perfect for everyone.
Chef
Ingredients
30g cornflour
50g plain flour
1 teaspoon baking powder
4 eggs
150g caster sugar
3 tablespoons of jam
Icing sugar for dusting (optional)
Oil and greaseproof paper to line and grease cake tins
Method
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Step 1
Grease and line two 18cm sandwich tins. Preheat the oven to 180Β°c/gas mark 4.
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Step 2
Sift the flours and baking powder together into a bowl. Separate the eggs.
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Step 3
Whisk the egg whites until stiff and then briefly whisk in the sugar. Beat the egg yolks in a separate bowl, then add to the egg whites and whisk together.
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Step 4
Fold the flour mixture into the egg mixture using a large metal spoon and then divide between the two tins.
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Step 5
Bake for 18-20 mins until the sponges have risen and golden. Cool in the tins for 10 minutes and then turn the cakes out onto a cooling rack.
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Step 6
Once cooled, spread the jam over one of the cake halves and then place the second cake on top. Sieve a small amount of icing sugar over the top to serve.
Food facts
The main sources of carbohydrate in this recipe are the flour, sugar and jam. Carbohydrate values have been provided for those trained in insulin adjustment.
This simple sponge cake is low in both potassium and phosphate so can be enjoyed on a special occasion.
This recipe is low in protein, therefore can be enjoyed as a special treat while following a low protein diet.
Use gluten-free flour.
This cake is already low in fat as there is no butter or oil added to this recipe, however it does contain sugar. To reduce the amount of sugar, use less jam or a reduced sugar jam for the filling.
Once cooked and cooled, store in an airtight container for up to 3 days.
Fold in the flour slowly so that you do not knock out the air from the eggs.