Thank You, Pauline. I wasn’t very optimistic that it would rise as the mixture was very runny but it is really light.
I used the ‘l Believe It’s Butter’.
The filling was proper block butter, icing sugar and a little of the lemon juice. I used Asda Extra Special Lemon Curd as it got great reviews. Then whilst searching in my cupboard for something else, l found a jar of Gales Lemon Curd that ran out in August!
I can’t wait to see your fatless sponge!
I don’t know how you cooked for so many people. I was used to cooking for up to 15 people but that wasn’t every day. It was usually when my children invited friends for dinner, or at Christmas.
When l was cooking for so many people, l would go into a deep concentration as l knew exactly what l needed to do next. If someone spoke to me, it would demolish my line of thought.
I always did everything on my own, helpers got in my way! I left them to lay the table for me and clear up after!!
Meg, l would say some margarines have that horrid taste but the ‘buttery’ ones l’ve used, don’t.
Years ago, I remember using Echo margarine for cakes. I don’t suppose it exists any more?
What butter do you use? Is it hard block butter, or the tubs of butter and oil! I have used Lurpack in a tub for cakes too.
Yes, l keep the fat and the eggs at room temperature too. l feel when they are used straight from the fridge, it takes the ingredients longer to heat up and rise!
Art, I used to cook for over 40 residents and at least 10 staff, I did have a kitchen assistant though, when I got home, what was the last thing I wanted to do again, “ cook”…I have made hundreds of sponge cakes with margarine in the residential homes I worked in, the family of the residents, used to come to eat my sponges, I used to get fed up, because they kept eating them, …I don’t think I could do all that now, I was well organised though, the night staff used to prepare all the potatoes and vegetables for us two cooks…
Hi Art the ones you call ‘buttery ones’ often contain things like linseed oil, hydrogenated fats and even water whipped in to lighten the fat content.
They are not for me, I prefer my food to have as few processes as possible and butter falls into this category.
I use various butters for cakes depending what is on offer also trying to buy British and organic when possible .
@Judd good man Judd I too like pure lard for making pastry but struggle to use it now I am a vegetarian though it doesn’t feel quite as bad as eating dead animals
Unfortunately butter and lard have had a bad press for some years due to a suggested connection with LDL now largely disproved . Many people believed the hype by the multinational companies promoting ‘spreads’ many of which turned out to be full of trans-fatty acids and a lot less healthy than natural fats.
Meg, l do check the ingredients on the fats that I use for cakes. I won’t eat anything that contains hydrogenated fat.
I did check ‘l don’t believe it’s butter’ and it does not contain those bad trans fats.
After using it, l am not so sure l will purchase it again. It wasn’t bad for sponge cakes but for pastry, it was awful.
I usually use a mixture of suitable margarine and Trex and my pastry is good… well that’s what l am told!
This time, it was hard, similar to cardboard! I made Bakewell Tarts and the pastry wasn’t great.
Pauline, l did make some sweet pastry not long ago, l started a thread on it (under its French official name) on the old site.
I found it was a bit fiddly to make and it wasn’t as nice as l expected it to be.
I am wondering if it would be a bit too sweet, with the raspberry jam between the pastry base and the almond sponge?
If you have your own recipe, l would like to try it and see if it’s better than my last attempt!
I always made it at the nursing home I worked in, they loved it , they ate it with custard as well,I have the recipe in one of my diaries somewhere, Nigella Lawson sweet pastry is great as well and yes it can be fiddly to work with.
I must get round to making that butter less sponge, I’m trying to empty my freezer at the moment, ready to put the Christmas baking in to it.
Yes, it’s been a week now since you said you’d make one!
Perhaps, it’s best you don’t cos you have to eat it and then, like me, you’ll feel like a little Miss Piggy!
If any of you ladies would like a judge to determine how light your sponges are or how good your pastry is, please may I volunteer for the job?
I have years of experience in sampling and I know just what to look for … as my waistline will make obvious.
Zaphod, I usually give any leftover cake and pastry to my hens but as your need is greater, l will send you some, once l get a pigeon to deliver it to you!!
These are the three Bakewell Tarts l have left. They tasted better than they look!
They look ages to cook as the consistency of the sponge was very runny using the ‘I can’t believe it’s not butter’.
The larger one was the remains of the sponge and pastry that wouldn’t really have been enough to make two…
My sponge mixtures usually rise a lot more than these did.
It’s not Christmas yet!!
I do make a few mince pies but my family aren’t big fans of mince pies.
I never ate them years ago, as l didn’t like currants, sultanas etc but my taste must have changed as l like them now!
…I have made hundreds of sponge cakes with margarine in the residential homes I worked in, the family of the residents, used to come to eat my sponges, I used to get fed up, because they kept eating them, 
…I don’t think I could do all that now, I was well organised though, the night staff used to prepare all the potatoes and vegetables for us two cooks…
the ones you call ‘buttery ones’ often contain things like linseed oil, hydrogenated fats and even water whipped in to lighten the fat content.
…I will also make a butter free sponge as well and post a pic.
