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Updated: Mar 28, 2021 by Lea

Low-fat Sponge Cake in a Remoska

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Remoska recipe for a Low-fat Sponge Cake
  • Easy sponge cake recipe for a remoska
  • How to make a sponge cake in remoska
Easy sponge cake recipe for a remoska
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4.34 from 3 votes

LOW-FAT SPONGE CAKE IN A REMOSKA

This is an amazing cake without butter and milk yet it’s perfectly fluffy, soft and airy. The recipe works great in a remoska as well as a conventional oven.
The temperature of the eggs is crucial for this recipe. Make sure you leave them at room temperature 1 hour before baking.
You can speed up the process by submerging the eggs into warm water for 10 – 15 minutes. The shells should be body temperature. They shouldn’t feel cold to touch.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: Czech
Keyword: low fat, low lactose, remoska
Servings: 14 slices
Calories: 163kcal
Author: Lea

Ingredients

  • 5 large eggs room temperature
  • 200 g caster sugar
  • 200 g self-raising flour
  • 50 ml sunflower oil
  • 1 tsp baking powder
  • ½ tbsp vanilla extract Taylor and Colledge Fairtrade and Organic Vanilla Extract

Equipment

  • Remoska pot

Instructions 

  • Line the baking tin (Remoska pot) with baking paper.
    line the remoska with baking paper
  • Sift the flour and baking powder together and set aside.
  • Start beating the eggs.
    how to wisk eggs
  • Once they become foamy gradually whisk in sugar. The mixture will increase its volume, become pale, stiff and it will be smooth and velvety. With my hand whisk, the whole process takes around 10 minutes.
    beating eggs and sugar until light and fluffy
  • Tip: You know the eggs are whipped once you can ‘draw’ with a mixture and the drawings stay visible on the surface. You should be able to see 3 – 4 shapes before they start slowly sinking.
  • Gradually fold in the oil and vanilla extract.
  • Fold in the flour.
    folding flour
  • Tip: Sift the flour into the foamy eggs in 5 – 6 steps and gently fold in each time. Incorporate the flour in properly before adding more. It helps to prevent dry lumps of flour in your cake.

BAKING IN THE REMOSKA

  • Pour the whole mixture into the Remoska pot (It’s a perfect amount to fill 4l Remoska Grand). Close the lid and turn the power on.
  • After 12 – 14 minutes of baking open the Remoska and cover the top of the cake with foil to prevent it from burning.
    remoska - cover cake with foil
  • The total time for baking in the Remoska is around 22 minutes. Don’t over bake the cake as you would dry the sponge out.
  • Test the middle of the cake with a skewer. If it comes out dry, the cake is done. It will also shrink slightly from the edges.
    test the sponge

IN THE OVEN

  • Preheat the oven to 180 °C.
  • It’s a generous amount of cake mix to fill a 4l Remoska Grand (approx. 12 inches in diameter) so if you bake a cake in the oven use a tray or divide the mix between two round tins.

Nutrition

Calories: 163kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 23mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 85IU | Calcium: 23mg | Iron: 1mg

ABOUT THE RECIPE

Grand Remoska - Low-fat Sponge Cake

I like simple recipes and this one is for sure one of them. I've never had a bad experience with this cake before. The amount of raising agent always makes a fluffy and well-risen sponge.

The cake is low in fat as the recipe doesn't use any butter or margarine. It can be made completely fat-less but I like to add a small amount of sunflower oil as I believe it makes the sponge slightly more moist as this type of fat-less cakes can be dry. To give you an idea - the base for this cake is similar to a recipe for lady fingers except this one is made into sponge instead.

With this low fat cake, don't expect it to be moist like some other types. However, you can be sure that each piece will be light, airy, fluffy and spongy.

The cake tastes great with fresh fruit or jam and whipped cream filling. It also makes a perfect base for tiramisu or any other cake that is soaked with your favourite solution like syrup or rum.

Or you can simply eat the cake how it is with icing sugar sprinkled over the top.

how to make a sponge cake in the remoska

There are a few facts you should know before baking a cake in a Remoska.

You can't change the temperature. The Remoska has its temperature at 180 °C and the heating element is in the lid. The heat is distributed through the thin aluminium material of the pot so your cake will bake from the bottom too.

However, the top of your cake will brown much faster so it is necessary to cover it with foil to prevent burning. In this recipe, you should do it after 12 minutes of baking.

Try not to open the Remoska too often. Every time you open the lid, the temperature will drop and you will lose some moisture. Neither to say if you open the lid too early you cake can collapse.

I would prefer not to open the Remoska at all but  it is necessary to cover the top of the cake so I open the lid quickly once during baking.

Lining the Remoska with baking paper not only prevents the cake mix from sticking to the walls of the pot but it will also help you to remove it from the pot. I wouldn't recommend leaving the cake in the Remoska as it will dry out more than is necessary and by cutting it inside you would more likely damage the Teflon coating.

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Reader Interactions

Comments

  1. Rachel says

    April 24, 2020 at 3:45 pm

    5 stars
    I made this cake with my daughters this afternoon. It was such an easy recipe to follow. We baked it in two tins in an oven at 180 degrees. The cake is absolutely delicious! We had a slice with just icing sugar sprinkled on top, and then a second slice each with some chocolate spread on! Absolutely loved it and I'm sure we will be making this regularly from now on. Thank you so much!

    Reply
    • Lea says

      April 25, 2020 at 10:41 am

      Hi Rachel, thank you for your comment. I’m so happy you loved the cake and found the instructions easy. I am sure it tasted yummy with chocolate spread.

      Reply
  2. Hannah says

    May 14, 2022 at 12:51 pm

    Would this recipe work as a chocolate cake by adding cocoa powder and reducing the flour?

    Reply
    • Lea says

      May 14, 2022 at 1:49 pm

      I can't think why not. As you said, reduce the flour by the weight of the cocoa powder (35g of cocoa powder should do) and I recommend mixing the flour and cocoa powder first before adding them to the whisked egg mix (I assume it will make it easier to incorporate the dry ingredients in). Please, let me know the result if you give it a go.

      Reply

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