We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Margerine in a sponge
Options
Xbigman
Posts: 3,915 Forumite
I picked up a sponge recipe from the Be Ro site with no margerine in it, just caster sugar - eggs - flour. Every other recipe I've seen has margerine. Does anybody know why? What does marg do?
I'm asking because a sponge is cheaper and a lot lower calorie without the marg, so I can't see the point.
Regards
X
I'm asking because a sponge is cheaper and a lot lower calorie without the marg, so I can't see the point.
Regards
X
Xbigman's guide to a happy life.
Eat properly
Sleep properly
Save some money
Eat properly
Sleep properly
Save some money
0
Comments
-
What you have there is the classic 'fatless sponge' it may not have marge or butter in but it has plenty of elbow grease with all that whisking - it is supposed to be the real test of whether you can bake or not. The key to making it work is to fold in the flour sooooo gently.
I can't describe the taste very well, you'll have to make it but you'll find that it's light but a bit rubbery0 -
Swiss roll. These are made with fatless cake mixtureRemember to roll up your cake while it's still warm or it will fall to bitsNO to pasty tax We won!!!! Just shows that people power works! Don't be apathetic to your cause!0
-
They also go stale quickly - if you can let it last long enough!
In my experience fatless sponges don't freeze very well.0 -
apprentice_tycoon wrote:What you have there is the classic 'fatless sponge' it may not have marge or butter in but it has plenty of elbow grease with all that whisking - it is supposed to be the real test of whether you can bake or not. The key to making it work is to fold in the flour sooooo gently.
I can't describe the taste very well, you'll have to make it but you'll find that it's light but a bit rubbery
I made one and it turned out pretty well. Its not as light and crumbly and a regular sponge but the calorie reduction of not adding marg is significant. I'll sieve the flour next time as the folding in is the critical factor.
Regards
X
PS. Elbow grease? My hand mixer made no complaints :rotfl:Xbigman's guide to a happy life.
Eat properly
Sleep properly
Save some money0 -
Well done for having a go, you can seive the flour twice for extra lift0
-
I remember making these at school. as well as elbow grease we had to whisk it over a saucepan of hot water, it was blooming hard work! Also use this recipe for flan bases.0
-
You can always freeze any leftover sponge before it goes stale or it's fine for trifle- I always use fatless sponge for that.
Many years ago somebody entered a fatless sponge in the Victoria sandwich class at our village show and was disqualified !0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards