Jam sponge cake

Prep time: 20 mins
Cook: 18-20 mins
Serves: 8

A simple sponge cake that is low in salt, potassium and phosphate, so it is perfect for everyone.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
46.8g	Carbohydrate
212.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
46.8g	Carbohydrate	212.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

This light and fluffy sponge cake is ideal for a celebration or special occasion. Just add your favourite choice of jam.

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Ingredients

30g cornflour

50g plain flour

1 teaspoon baking powder

4 eggs

150g caster sugar

3 tablespoons of jam

Icing sugar for dusting (optional)

Oil and greaseproof paper to line and grease cake tins.

Method

Grease and line two 18cm sandwich tins. Preheat the oven to 180°c/gas mark 4.

Sift the flours and baking powder together into a bowl. Separate the eggs.

Whisk the egg whites until stiff and then briefly whisk in sugar. Beat the egg yolks in a separate bowl, then add to the egg whites and whisk together.

Fold the flour mixture into the egg mixture, using a large metal spoon and then divide between the two tins.

Bake for 18-20 mins until the sponges have risen and golden. Cool in tins for 10 minutes and then turn cakes out onto a cooling rack.

Once cooled spread the jam over one of the cake halves and then place the second cake on top. Sieve a small amount of icing sugar over the top to serve.

Food Facts

Carbohydrate

The main sources of carbohydrate in this recipe are the flour, sugar and jam. Carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/potassium

This simple sponge cake is low in both potassium and phosphate so can be enjoyed on a special occasion when following dietary restrictions.

Protein

This recipe is low in protein, therefore can be enjoyed as a special treat while following a low protein diet.

Gluten free

Simply swap the flour for gluten free flour to make a gluten free version of this simple sponge.

Healthier option

This cake is already low in fat as there is no butter or oil added to this recipe, however it does contain sugar. To reduce the amount of sugar simply uses less jam or a reduced sugar jam for the filling.

Cheaper option

The ingredients used in this recipe are all relatively inexpensive.

Storage

Once cooked and cooled, store in an airtight container for up to 3 days.

Tips

Be careful and fold in the flour slowly so that you do not knock out the air from the eggs.