With Easter almost upon us, I thought an Easter themed recipe for you all is a must, and what better than this delicious Slimming World Mini Egg Sponge Cake.
I love cake, it's a huge weakness for me, so being able to create lower synned ones that still taste amazing is a must for me. If I am going to use my syns, I'd rather use a few extra and it taste good, than use some on something that tastes horrible. My family are my taste testers too, it only gets posted to the blog if they all give it the thumbs up and this got the HUGE thumbs up.
My mum used to make the most amazing Victoria sponges, never measuring any ingredients, everything would just get thrown into the bowl by eye and the result would be fantastic, so of course, I had to create a similar kind of cake that was low synned, like this Raspberry and Lemon Sponge Cake. Unlike my mum though, I have to measure every ingredient precisely, to be able to work out the syn value.
She would also make amazing lemon sponges with icing on top. I don't know about you, but I love sponge cake with icing. That is often my kids choice for their birthday cakes too. A layered cake, filled with buttercream and jam and then topped with more buttercream - so yummy.
So when making this Mini Egg Sponge Cake, I wanted it to be a layered cake, with a layer of jam, more icing and of course it wouldn't be complete without some mini eggs on top. It is an easter cake after all.
I kept the icing white for the middle of this and then added some yellow food colour for the top just to make it all pretty for Easter with the sprinkles, but you could totally go for pink or blue icing too. In the middle is then a thin layer of no added sugar jam and fresh raspberries - oh my
To sweeten the Mini Egg Sponge Cake, I like to use Sukrin: 1 which is a great natural tasting sweetener that can be ordered on can be ordered on Amazon. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. Instead of sukrin, you can use any sweetener of choice But I can't recommend sukrin enough, it tastes so good in baked goods and is by far the best tasting natural sweetener I have found.
Also don’t forget that Slimming World have recently made some changes to sweeteners and anytime you use a tablespoon or more, it should be synned at 0.5 syns per tablespoon, this is to protect your weight loss.
For the icing on this Mini Egg Sponge Cake, I use a mixture of blended cottage cheese (or you can use quark) and some icing sugar.
The mix makes 6 servings, so try and get the mix spread out to an even rectangle so that you can cut the layers evenly sized. I use a 10.5"x8" baking tray which I line with parchment paper. Make sure you do add the parchment paper, so the layer of cake is easy to remove once cooked.
Then all that is left to do is to allow the sponge to cool, and then you can slice in half (or 12 squares for ease), trimming off the edges to neaten up and make the layers. So pretty and yummy don't you think?
I can't wait to make another one of this Mini Egg Sponge Cake
- 100g of plain flour - 17.5 syns
- ½ cup of sukrin: 1 (or other sweetener of choice) - 4 syns
- 1 tsp of baking powder - syns negligble
- 3 eggs
- For the icing:
- ½ cup (120ml) of fat free cottage cheese (drain excess liquid) or use quark
- 1 tbs of icing sugar - 1.5 syns
- ½ tsp of vanilla extract
- drop of food colouring of choice (I used yellow)
- 2 tbs of no added sugar jam - 2 syns
- 1 cup of fresh raspberries
- 6 mini eggs - 5 syns
- 1.5 tsp of sprinkles - 1.5 syns
- Preheat oven to 200c/400f
- Add the eggs and sukrin: 1 to a bowl and whisk until the mixture is creamy and thickened, this will take about 5 or so minutes, I used my food mixer.
- Sieve in the flour and baking powder, whisking as you do until it is all combined.
- Add the tbs of water, just to loosen the mixture slightly.
- Line a baking tray with parchment paper
- Spray over the top with spray oil
- Pour the mixture onto the tray and tap the tray gently onto a hard surface to spread out evenly in a rectangle
- Place in the oven and bake for 15 mins
- Remove, cover over with a clean tea towel and set aside to cool while you make the icing
For the icing:
- Add the cottage cheese to a blender with the vanilla and blend till smooth.
- Pour into a bowl and whisk in the icing sugar. Add a drop of desired food colouring and mix till combined.
- Trim off the rough edges off the cake to make it all even and then slice the cake into 12 equal sized squares.
- Get 6 of the squares and spread with the jam
- Spread out the fresh raspberries and then top with the other 6 squares.
- Spread the top of each cake with the icing and sprinkle with the sprinkles and top each piece with a mini egg.
Variations: Try filling with different fruit, or adding different selections as toppings. So many variations, you could even add some cocoa powder to the cake mix for a chocolate sponge cake.
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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.
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Nutrition InformationYield 6 Serving Size 1 serving
Amount Per Serving Calories 154Total Fat 3.6gSaturated Fat 1.4gCholesterol 94mgSodium 143mgCarbohydrates 24.4gFiber 1.9gSugar 9.4gProtein 7.4g