Slimming World Mini Egg Sponge Cake




Yield 6 servings

This recipe is Vegetarian, Slimming World and Weight Watchers friendly


For the icing:


  1. Preheat oven to 200c/400f
  2. 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.
  3. Sieve in the flour and baking powder, whisking as you do until it is all combined.
  4. Add the tbs of water, just to loosen the mixture slightly. 
  5. Line a baking tray with parchment paper
  6. Spray over the top with spray oil
  7. Pour the mixture onto the tray and tap the tray gently onto a hard surface to spread out evenly in a rectangle
  8. Place in the oven and bake for 15 mins
  9. Remove, cover over with a clean tea towel and set aside to cool while you make the icing

For the icing:

  1. Add the cottage cheese to a blender with the vanilla and blend till smooth.
  2. Pour into a bowl and whisk in the icing sugar. Add a drop of desired food colouring and mix till combined.
  3. Trim off the rough edges off the cake to make it all even and then slice the cake into 12 equal sized squares.
  4. Get 6 of the squares and spread with the jam 
  5. Spread out the fresh raspberries and then top with the other 6 squares.
  6. Spread the top of each cake with the icing and sprinkle with the sprinkles and top each piece with a mini egg.
  7. Enjoy


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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Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 154

% Daily Value

Total Fat 3.6 g


Saturated Fat 1.4 g


Cholesterol 94 mg


Sodium 143 mg


Total Carbohydrates 24.4 g


Dietary Fiber 1.9 g


Sugars 9.4 g

Protein 7.4 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.

Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at