Cornflour sponge

I've only ever made the one with fat in... same amount in weight, eggs, butter, sugar, flour.

Never tried fatless.

DM used to make a fatless sponge in a flan tin which had a depression in the middle where we put fresh fruit and jelly. Yummy with cream for Sunday tea.

I haven't made a fatless sponge in quite a while. I used to use that recipe for Swiss roll. Now it's almost always a recipe with equal amounts of sugar, fat and flour. DH loves a jam and cream sponge. I have the same tin as rubysong's mum and often make fruit flans. A quick and easy pud.

The last time I made a fatless sponge was at school. I'm not a big cake eater, and wouldn't mind if I never saw another sponge.

I make mine with white rye flour and bsking powder and have always used the equal weights method, ie I weigh out flour, sugar and butter to match the weight of the eggs.

I always bear in mind that you can replace any amount of the flour in a cake with the equivalent weight of cornflour. I have never replaced more than a quarter of the flour, though. I consider it the posher version.

I should think you have to sieve it well first, though.

We don't eat many cakes, and like others, I haven't make an angel cake since school, I don't think.

Thanks for the replies. I was trying to think of a different topping for stewed fruit. I wanted a change from pies, crumble and eve's puddings. I had expected it to be a bit more "airy" than it is, but still looks ok.
Angel Food cake - 12 egg whites!

Cake......who cares what's in it ? Cake mmmmmmmmm

Cornflour is wonderful! If you spill ANYTHING on your carpet, sprinkle it with cornflour and leave it overnight to really dry, than vacuum. Better than expensive carpet cleaners and a lot cheaper. Great for red wine spills. Result is NO sign of stain or stickiness...although you just might have a bit of carpet that cleaner than the rest.....
I buy a pack and keep it in the emergency box for just such occasions.

When using same weight fat,flour and sugar, do you weigh the eggs shell on or off?

I usually just assume that a large egg in its shell weighs two ounces (I just weighed three to check and each of them did) and go with that. Three eggs, six ounces of flour, etc.

I use less butter ie 125g butter to 175g each of sugar and flour. The sponge is paler and lighter.

For a swiss roll or flan I use 3 eggs 3 oz sugar 3 oz flour (or cornflour.)
Or 4/4/4. Plus a drop of almond essence.
Th secret is in whipping the eggs and sugar over a bowl of hot water to form a firm emulsion. Then fold in flour gently.