Raspberry and Lemon Sponge Cake – now you can have your cake and eat it.
One thing I love is a Victoria sponge, there is nothing better than a nice cup of tea with a yummy slice of cake. But a slice of Victoria Sponge Cake would usually put you over your syns for the day, so most of the time I just tend to avoid it, until now that is.
Today was my usual day of craving a nice slice of cake, with a nice cup of tea. I do love my cups of tea. You should see my tea cupboard, you just have to open the door and a box of tea usually catapults out at you from where it is piled high with all the different teas I have collected. I regularly tidy it, but with my obsession with buying more and more, it easily gets out of control.
Before my move to Canada, the only tea I really drank, was your usual bog standard teabag such as PG Tips or similar. Occasionally I would go a bit above that with some Twinnings English Breakfast or Earl Grey. Not very adventurous at all.
Now I live in Canada I have two favourite tea shops to choose from – Teavana and David’s Tea. They sell all kind of different teas, from black, white, green, rooibos, herbal, oolong etc, then there are the flavoured teas to add to that list, so now, I am no longer just a regular black tea kind of girl, I have started to enjoy all kinds of different varieties. Some really feel like a treat, especially some of the amazing flavoured ones, like blueberry jam (a flavoured black tea). At Christmas they even have a lovely tea with little candy cane sprinkles in it called – Santa’s Secret.
So with my tea of choice decided, I then set about making a cake. A Slimming World friendly one of course, but I didn’t want a measily little one serving cake. I want to make a full blown gateau, one that impressed.
I was pretty lucky with this actually. Usually when I come up with my Slimming World friendly cake recipes, it takes a few tries to get the consistency and flavour right, but someone must of been listening to me when I decided I wanted some cake today, as this worked on the first try.
Instead of using Jam like you would get in a Victoria sponge, I settled for some fresh raspberries. After all they are syn free and a speed fruit, so perfect. Then for the cream I used a mixture of Greek yoghurt (I recommend using Greek as it is a lot thicker), some low fat cream cheese. The sponge on it’s own would probably not be too exciting on it’s own, but once you add all the components and sandwich it together, cut a slice with a sharp knife and dig it, it is perfect.
This cake makes 6 decent servings and with my family it didn’t last one day. Luckily I got my slice before they devoured the rest. It should keep in the fridge for a couple of days max, so if there is only you and you think you might be temped, I would maybe keep this for a special occasion to take to friends of similar.
Then the only decision you have is what tea to serve it with. What is your favourite type of tea to drink? Comment below 🙂
Raspberry Lemon Sponge Cake
Yield 8 servings
This recipe is vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy - 5.5 syns per serving
- Green/Vegetarian - 5.5 syns per serving
- Original - 5.5 syns per serving
- WW Smart Points - 4
- 170g of all purpose flour - 29.5 syns
- 2 tsp of baking powder - 0.5 syns
- 1/2 tsp of baking soda
- 1/2 cup (120ml) of sukrin:1 (or other sweetener of choice) - 4 syns
- 1/2 cup of fat free lemon yoghurt (or use vanilla)
- 1 tbs of butter - 5 syns
- juice and zest of 1/2 a lemon
- 3 large eggs
- spray oil
for the filling:
- 170g of fresh raspberries
- 1/3 cup (80ml) of fat free Greek vanilla yoghurt
- 2 tbs of low fat cream cheese - 2 syns
- 1 tsp of icing sugar - for dusting - 1 syn
- Preheat oven to 180c or 350f (gas mark 4)
- Sift the flour into a bowl and set aside
- In a large bowl, beat together the Sukrin,butter and yoghurt together. Add the eggs 1 at a time until blended.
- 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.
- Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
- Bake in the oven for approx 25 -30 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
- Allow to cool slightly, then remove from the sandwich tins and cool completely on a wire rack.
- Mix the Greek Yogurt in a bowl with the low fat cream cheese.
- Place one cake half on a plate and spread with the yoghurt mixture.
- Add the fresh raspberries and then add the other cake half to the top.
- Dust with the icing sugar and slice and serve.
If you don't have measuring cups, you can use a measuring jug and fill up to the ml line as specified.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.All images and content on Slimming Eats are copyright protected.
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Serving Size 1
Amount Per Serving
% Daily Value
Total Fat 3.8 g
Saturated Fat 1.7 g
Cholesterol 74 mg
Sodium 308 mg
Total Carbohydrates 20.5 g
Dietary Fiber 1.9 g
Sugars 2.1 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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