The first time I made a fatless sponge cake, I wasn’t entirely convinced it would work. How could a cake without butter or oil possibly taste good?
But I was drawn to Mary Berry’s version because I wanted something light, elegant, and simple to pair with fresh fruit. As someone who enjoys a good challenge in the kitchen, I gave it a go. It turned out to be one of the most delicate, airy bakes I’ve ever made.
This cake is truly a marvel of baking. It relies entirely on whisked eggs and sugar for its structure and lift. No baking powder, no butter, no oil. Just the magic of careful technique and precise timing. I remember being completely amazed the first time I took it out of the oven. It had risen beautifully, with a golden, spongy texture and a scent that reminded me of classic British tea-time treats.
Since then, I’ve made Mary Berry’s fatless sponge cake for all kinds of occasions. It’s my go-to when I want something light yet impressive. It pairs so well with whipped cream, berries, jam, or lemon curd, and it’s the perfect base for layered cakes or trifles. It’s also great if you want a lower-fat dessert that still feels like a treat.
If you’ve never made a sponge without butter before, I promise you’re in for a surprise. This recipe is easy to follow, incredibly rewarding, and a great example of how simple ingredients can create something truly special. Let me take you through exactly how I make this cake, along with some of my favorite tips and variations that help it shine every time I bake it.
What is Mary Berry’s Fatless Sponge Cake?
Mary Berry’s fatless sponge cake is a light and airy cake made without any added fats like butter or oil. It uses whisked eggs, sugar, and flour to achieve its rise and structure, creating a delicate texture perfect for layering or serving with fruit.
Why you should try this recipe
Because it’s incredibly light, versatile, and naturally lower in fat. It’s ideal for special occasions or everyday desserts and works beautifully with a wide range of toppings and fillings. Plus, it’s simple to make and doesn’t require fancy equipment or ingredients.
Ingredients needed to make Mary Berry Fatless Sponge Cake
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4 large eggs
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100g caster sugar
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100g self-raising flour, sifted
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1 tsp vanilla extract (optional)
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A pinch of salt
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Butter or oil (for greasing tins)
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Icing sugar (for dusting)
Instruction to make Mary Berry Fatless Sponge Cake
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Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
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In a large bowl, whisk the eggs and sugar together using an electric mixer until the mixture is pale, thick, and leaves a ribbon trail when lifted. This may take 7 to 10 minutes.
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Add the vanilla extract if using.
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Sift the flour and salt over the egg mixture. Gently fold it in using a metal spoon or spatula, being careful not to knock out the air.
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Divide the mixture evenly between the prepared tins. Smooth the tops gently.
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Bake in the center of the oven for 20 to 25 minutes or until the sponges are golden and spring back when lightly touched.
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Remove from the oven and let the cakes cool in the tins for 5 minutes before turning out onto a wire rack.
Mary Berry's Fatless Sponge Cake
Equipment
- Oven
Ingredients
- 4 large eggs
- 100 g caster sugar
- 100 g self-raising flour sifted
- 1 tsp vanilla extract optional
- A pinch of salt
- Butter or oil for greasing tins
- Icing sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
- In a large bowl, whisk the eggs and sugar together using an electric mixer until the mixture is pale, thick, and leaves a ribbon trail when lifted. This may take 7 to 10 minutes.
- Add the vanilla extract if using.
- Sift the flour and salt over the egg mixture. Gently fold it in using a metal spoon or spatula, being careful not to knock out the air.
- Divide the mixture evenly between the prepared tins. Smooth the tops gently.
- Bake in the center of the oven for 20 to 25 minutes or until the sponges are golden and spring back when lightly touched.
- Remove from the oven and let the cakes cool in the tins for 5 minutes before turning out onto a wire rack.
Notes
- Whisk the eggs and sugar for a full 10 minutes if needed to get the right volume.
- Fold the flour in slowly and gently to avoid deflating the batter.
- Use room-temperature eggs for better volume.
- Weigh your ingredients precisely for the best results.
Nutritional value
Per slice (based on 10 servings):- Calories: ~150
- Fat: 2g (from eggs)
- Carbohydrates: 28g
- Sugar: 18g
- Protein: 4g
- Fiber: less than 1g
What goes well with Mary Berry Fatless Sponge Cake
Fresh berries, whipped cream, fruit compote, lemon curd, or raspberry jam all complement the airy texture beautifully. I also love serving it with a dusting of icing sugar or layered with a light mousse.
My tips to make the best Mary Berry Fatless Sponge Cake
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Whisk the eggs and sugar for a full 10 minutes if needed to get the right volume.
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Fold the flour in slowly and gently to avoid deflating the batter.
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Use room-temperature eggs for better volume.
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Weigh your ingredients precisely for the best results.
Easy variations of Mary Berry Fatless Sponge Cake
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Add lemon or orange zest for a citrusy note.
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Fold in a tablespoon of cocoa powder for a chocolate sponge.
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Use almond essence and serve with cherries for a twist.
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Add a thin layer of jam and roll it into a Swiss roll for a different shape.
Best way to store Mary Berry Fatless Sponge Cake
Store the unfilled sponge layers in an airtight container at room temperature for up to 2 days. If filled with cream or fruit, keep it in the fridge and consume within 24 hours for best texture and freshness.
Nutritional value
Per slice (based on 10 servings):
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Calories: ~150
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Fat: 2g (from eggs)
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Carbohydrates: 28g
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Sugar: 18g
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Protein: 4g
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Fiber: less than 1g
FAQs
Can I use plain flour instead of self-raising?
Yes, just add 1 teaspoon of baking powder to 100g of plain flour.
Can I make this in one tin?
Yes, but increase the baking time and check for doneness using a skewer.
Is this cake gluten-free?
Only if you use a gluten-free self-raising flour blend.
Can I freeze the sponge?
Yes, wrap the cooled sponge in cling film and freeze for up to 2 months.
Conclusion
Every time I make Mary Berry’s fatless sponge cake, I’m reminded why I fell in love with baking in the first place. There’s something magical about transforming such a short list of ingredients into a cake that is light as air and full of flavor. It’s a bake that doesn’t rely on richness or decadence, but rather on the balance of simplicity and skill.
I’ve made this cake for birthdays, tea parties, and quiet weekends at home. It’s the kind of recipe that always feels elegant but never overwhelming. One of my favorite versions was layered with whipped cream and fresh raspberries for a summer gathering. It disappeared in minutes, and everyone asked how it was so light and fluffy.
What I appreciate most is how versatile the base is. It allows me to play with flavors and fillings, or keep things classic with just jam and cream. I’ve even used it in trifles and jelly rolls, and it never lets me down. It’s also a great option for those who want to enjoy a cake without heavy butter or oil, but still crave that satisfying texture and taste.
If you’re looking for a bake that is beautiful, timeless, and refreshingly light, I can’t recommend this sponge enough. It’s perfect for any occasion and always makes me feel like I’ve created something truly special from something very simple.
So preheat your oven, grab your whisk, and give this cake a try. I think you’ll be as surprised as I was at just how much you can achieve with such little effort and such few ingredients. It’s become a staple in my baking routine, and I hope it finds a place in yours too.
