The lightest cakes - and the classic sponge - are made without any fat at all, and by the whisking method. To replace the bulk of the missing fat, the sugar and eggs are whisked together until the mixture becomes so thick that a trail is left when the beaters are lifted away.
Alternatively, you can replace some of the flour with lighter cornflour. This is usually served as a cake, perhaps accompanied by some whipped cream, but you can also serve it as a dessert, each slice accompanied by fresh fruit and a raspberry coulis.
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Asian Recipes **
