LOW-FAT SPONGE CAKE IN A REMOSKA
- 5 large eggs room temperature
- 200 g caster sugar
- 200 g self-raising flour
- 50 ml sunflower oil
- 1 tsp baking powder
- 1/2 tbsp vanilla extract Taylor and Colledge Fairtrade and Organic Vanilla Extract
- Remoska pot
- Line the baking tin (Remoska pot) with baking paper.
- Sift the flour and baking powder together and set aside.
- Start beating the eggs.
- Once they become foamy gradually whisk in sugar. The mixture will increase its volume, become pale, stiff and it will be smooth and velvety. With my hand whisk, the whole process takes around 10 minutes.
- Tip: You know the eggs are whipped once you can ‘draw’ with a mixture and the drawings stay visible on the surface. You should be able to see 3 – 4 shapes before they start slowly sinking.
- Gradually fold in the oil and vanilla extract.
- Fold in the flour.
- Tip: Sift the flour into the foamy eggs in 5 – 6 steps and gently fold in each time. Incorporate the flour in properly before adding more. It helps to prevent dry lumps of flour in your cake.
BAKING IN THE REMOSKA
- Pour the whole mixture into the Remoska pot (It’s a perfect amount to fill 4l Remoska Grand). Close the lid and turn the power on.
- After 12 – 14 minutes of baking open the Remoska and cover the top of the cake with foil to prevent it from burning.
- The total time for baking in the Remoska is around 22 minutes. Don’t over bake the cake as you would dry the sponge out.
- Test the middle of the cake with a skewer. If it comes out dry, the cake is done. It will also shrink slightly from the edges.
IN THE OVEN
- Preheat the oven to 180 °C.
- It’s a generous amount of cake mix to fill a 4l Remoska Grand (approx. 12 inches in diameter) so if you bake a cake in the oven use a tray or divide the mix between two round tins.
I like simple recipes and this one is for sure one of them. I’ve never had a bad experience with this cake before. The amount of raising agent always makes a fluffy and well-risen sponge.
The cake is low in fat as the recipe doesn’t use any butter or margarine. It can be made completely fat-less but I like to add a small amount of sunflower oil as I believe it makes the sponge slightly more moist as this type of fat-less cakes can be dry. To give you an idea – the base for this cake is similar to a recipe for lady fingers except this one is made into sponge instead.
With this low fat cake, don’t expect it to be moist like some other types. However, you can be sure that each piece will be light, airy, fluffy and spongy.
The cake tastes great with fresh fruit or jam and whipped cream filling. It also makes a perfect base for tiramisu or any other cake that is soaked with your favourite solution like syrup or rum.
Or you can simply eat the cake how it is with icing sugar sprinkled over the top.
How to Make a Sponge Cake in the Remoska
There are a few facts you should know before baking a cake in a Remoska.
You can’t change the temperature. The Remoska has its temperature at 180 °C and the heating element is in the lid. The heat is distributed through the thin aluminium material of the pot so your cake will bake from the bottom too.
However, the top of your cake will brown much faster so it is necessary to cover it with foil to prevent burning. In this recipe, you should do it after 12 minutes of baking.
Try not to open the Remoska too often. Every time you open the lid, the temperature will drop and you will lose some moisture. Neither to say if you open the lid too early you cake can collapse.
I would prefer not to open the Remoska at all but it is necessary to cover the top of the cake so I open the lid quickly once during baking.
Lining the Remoska with baking paper not only prevents the cake mix from sticking to the walls of the pot but it will also help you to remove it from the pot. I wouldn’t recommend leaving the cake in the Remoska as it will dry out more than is necessary and by cutting it inside you would more likely damage the Teflon coating.