Recipe: Butterless Sponge Cake

Food & Beverage

In the Kitchen
By Andrew Lewis
Summer is the ideal time of year to sit and enjoy a slice of light, fluffy sponge cake and a cup of Earl Grey tea. Unfortunately, it’s also the time when the ample curves of my masculine figure are most visible. Thankfully, this sponge cake recipe has been used in our family since the days of rationing, when luxuries like butter were hard to come by. It doesn’t help with my waistline, but it does make me feel less guilty as I sit back in the garden with a second slice.

Download PDF Download the Recipe PDF
Right click to save the PDF to your desktop. Directions on downloading PDFs.



4 eggs
4 oz self-rising flour
4 oz sugar
or 2oz of sugar and 1/5 oz of Canderel sweetener or Splenda
1 cup heavy cream, or 1 package lowfat Cool Whip
Raspberry or strawberry jam; low calorie if you prefer
A few raspberries or strawberries for decoration (optional)
Confectioners sugar (optional)
Spring of mint (optional)
Lemon zest (optional)


Step 1: Begin by beating the eggs and sugar with an electric beater until they form soft peaks and take on a glossy sheen. This can take as long as 10 minutes and will probably feel like much longer, but keep whisking, and soft peaks will happen.
Step 2: Sift the flour and gradually fold it into the eggs. Be as gentle as possible, but make sure there are no lumps of flour left in the mixture.
Step 3: Divide the mixture into two nonstick 8″ cake pans. Lightly greasing the pans with butter or oil is advisable, even if they are nonstick. You may be able to manage without greasing if you are using silicone cake molds.
Step 4: Bake the mixture in a pre-heated oven at 350˚F for about 20 minutes, or until the cakes are golden brown on top.
Step 5: Turn out the cakes onto a cooling rack and leave them to cool.
Step 6: Whip the cream and spread it on one layer of the cake. Leave about 1 tablespoon of cream to decorate the top of the cake.
Step 7: Spread jam onto the other layer of the cake.
Step 8: Now, slide one half of the cake onto the serving plate (topping side up), and then flip the other half onto the top, so that the jam and cream are sandwiched together in the middle.
Step 9: Decorate the top of the cake to suit your own tastes. I like to dust the top with confectioners sugar and then add a little fruit and whipped cream to the center. A sprig of mint or lemon zest is a nice touch, too.
This sponge cake is very light, but doesn’t last as long as a regular sponge cake. After 24 hours, the cake will probably start to go soggy. Unfortunately, you’ll just have to make sure it’s eaten before that happens, which is an excellent excuse to have an extra slice at tea time.

About the Author:
Andrew Lewis is a journalist, a maker, victophile, and founder of the blog.

18 thoughts on “Recipe: Butterless Sponge Cake

  1. skeptic says:

    What’s the good of making a “Butterless” sponge cake if you’re just going to slather all that whipped cream on it? Cream is nothing but watered-down butter, after all.

  2. Laura says:

    You can use low-fat Cool Whip, if you want to be more healthy.
    Regardless, a butterless cake with whipped cream is lower calorie than a full-butter cake with whipped cream.

  3. PabloMagno says:

    esta de puta madre…!

  4. Dryers Sale says:

    What i don’t realize is in reality how you are no longer really a lot more well-favored than you might be
    right now. You are very intelligent. You already know therefore significantly in terms of this topic, produced me in my opinion imagine it from
    numerous various angles. Its like men and women don’t seem to be fascinated
    except it’s one thing to accomplish with Woman
    gaga! Your own stuffs outstanding. All the time maintain it up!

  5. Elliott says:

    My brother recommended I might like this blog.
    He was totally right. This post actually made my day.
    You cann’t imagine simply how much time I had spent for this information!

  6. Sale Avanti Thermoelectric Cold Water Cooler / Dispenser says:

    hey there and thank you for your information – I’ve
    certainly picked up something new from right here.

    I did however expertise some technical points using this website,
    as I experienced to reload the website lots of times previous to I could get it to load correctly.
    I had been wondering if your web hosting is OK? Not that I’m complaining, but sluggish loading
    instances times will sometimes affect your placement in google and can damage your high quality score if advertising
    and marketing with Adwords. Anyway I am adding this RSS to my email
    and can look out for much more of your respective interesting content.

    Make sure you update this again soon.

  7. Buy Whirlpool 5.0 cu. ft. Single Wall with Steamclean Option Oven Finish: Black with Silver says:

    Keep on working, great job!

  8. Sale Angry Birds Toothbrush says:

    I have been browsing on-line greater than three
    hours these days, yet I by no means discovered any interesting article like yours.

    It is beautiful worth enough for me. In my view, if all web owners and bloggers made good content as
    you probably did, the net will be a lot more helpful than ever before.

  9. Sale Whirlpool Energy Star Qualification Dishwasher Finish: White says:

    Do you mind if I quote a couple of your articles as long as I provide credit and
    sources back to your website? My blog is in the exact same niche as yours and my visitors would definitely benefit
    from some of the information you present here.
    Please let me know if this okay with you. Many thanks!

Comments are closed.

Discuss this article with the rest of the community on our Discord server!


Ready to dive into the realm of hands-on innovation? This collection serves as your passport to an exhilarating journey of cutting-edge tinkering and technological marvels, encompassing 15 indispensable books tailored for budding creators.

Escape to an island of imagination + innovation as Maker Faire Bay Area returns for its 15th iteration!

Buy Tickets today! SAVE 15% and lock-in your preferred date(s).