Last updated
31 December 1969

Super Jam Sponge Cake

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An addictive fluffy low calorie sponge cake with no real downsides!

Recommendation: Serve with low fat custard as a real treat.

Ingredient	Metric	Imperial	Calories
Egg, Whole, Raw, Fresh	2 large	-	143
Margarine, Vegetable Oil Spread, 60% Fat, Stick	115 g	-	618
Leavening Agents, Baking Powder, Low-Sodium	50 g	-	49
Jams And Preserves	100 g	-	278
Sugars, Granulated	115 g	-	445
Wheat Flour, White, All-Purpose, Self-Rising, Enriched	115 g	-	407
Sugar, Icing	1 tbsp	-	48

Total	1988
Calories per portion	249

Grease two 7" sandwich tins each lined at the bottom with grease-proof paper.
Add the self raising flour, light margarine, sugar, eggs and baking powder to a large mixing bowl and whisk to a create a sticky mixture.
Spoon the mixture equally into the two sandwich tins and cook for 20 minutes in a pre-heated over set at gas mark 4 / 180 °C.
Take the cake tins out of the oven and cool on a wire rack for 4-5 minutes.
Turn the sponges out of the tins and cool for a further 30 minutes.
Once the sponges are cool enough choose one as the base of the cake. Spoon and spread the jam evenly over the base before placing the second sponge on top. Using a sieve, sprinkle a small amount of icing sugar on top for decoration.