Raspberry and Lemon Sponge Cake

 

Slimming Eats Raspberry and Lemon Sponge - vegetarian, Slimming World and Weight Watchers friendly

Today I was craving some cake, so I decided to see if I could make a sponge cake low in syns. This was delicious served with a nice cup of tea. I am not normally a fan of artificial sweeteners, but for this recipe I don’t find you get that horrid taste, sweeteners sometimes have.

This recipe is vegetarian, Slimming World and Weight Watchers friendly

Slimming Eats Recipe

Green 5 syns per serving

Extra Easy – 5 syns per serving

Original – 5 syns per serving

Raspberry and Lemon Sponge Cake
 
Serves 8
Author:
Ingredients
  • 6oz (175g) of self raising flour (31 syns)
  • 1 cup of Splenda (or similar sweetener)
  • 1 tablespoon of sugar (2.5 syns)
  • 1 tablespoon of butter (5 syns)
  • ½ cup of fat free lemon yoghurt (use vanilla if you cant get lemon)
  • Juice and zest of a lemon
  • 3 eggs
  • Spray oil
  • for the filling:
  • some fresh raspberries
  • 8 tablespoons of quark
  • 2 teaspoons of splenda
  • 2 teaspoons of icing sugar – for dusting (1 syn)
Instructions
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Sift the flour into a bowl and set aside
  3. In a large bowl, beat together the Splenda, sugar, butter and yoghurt together. Add the eggs 1 at a time until blended.
  4. Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.
  5. Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
  6. Bake in the oven for approx 25 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
  7. Allow to cool completely on a wire rack.
  8. Mix the quark in a bowl with the 2 teaspoons of splenda.
  9. When the cake is cool, get one half of the cake and spread with the quark mixture, top with fresh raspberries and then sandwich together with the other cake half.
  10. Using a sieve dust the top with the teaspoon of icing sugar.
  11. Cut into 8 equal sized slices. ENJOY!!!

Slimming Eats Raspberry and Lemon Sponge - vegetarian, Slimming World and Weight Watchers friendly

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information:

Approx. NUTRITIONAL INFORMATION

1 slice

Calories

154

Fat

4.4g

Saturated Fat

1.4g

Total Carbohydrate

22.4g

Dietary Fibre

1.6g

Sugars

4.9g

Protein

             6.3g

  • Lisa Evrae

    Now this is CAKE that isn’t labelled as 1.000.000 syns lol

  • Low fat and with healthy fruit, too? You mean, I CAN have my cake, and eat it, too? 😉
    (Sorry, couldn’t resist) LOL

  • admin

    you sure can 😉

  • Wendy

    I’m drooling looking at that cake. I think I know where my syns will go today x

  • Amanda

    I am in need of something cake-ey so thought I’d browse your recipes, this looks terrific.

    Is it possible to use extra Splenda, rather than the 5 teaspoons of real sugar?

    A

  • What can I use as a substitute for quark in this recipe? I’m in the U.S. and the only kind of quark I’ve seen isn’t the fat free kind. Thanks

  • Chloe

    I made this cake following the recipe and when it was cooked, it literally looked like 2 flat pancakes? I honestly do not believe that cake photograph is for this recipe.

  • slimadmin

    I can assure you that this is a geniune photo to my recipe. I am not sure why yours didn’t turn out the same. Did you use plain flour instead of self raising or open the oven when it was still cooking, as either of those things could prevent the cake from rising, other than that I can’t say why it went wrong for you, I have had many emails from readers who loved this recipe.