This recipe is Vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - 5.5 syns per slice
Green - 5.5 syns per slice
Original/SP - 5.5 syns per slice
WW Smart Points - 4
100g of plain flour - 17.5 syns
1/2 cup of sukrin: 1 (or other sweetener of choice) - 4 syns
1 tsp of baking powder - syns negligble
For the icing:
1/2 cup (120ml) of fat free cottage cheese (drain excess liquid) or use quark
1 tbs of icing sugar - 1.5 syns
1/2 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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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat3.6 g
Saturated Fat1.4 g
Total Carbohydrates24.4 g
Dietary Fiber1.9 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 https://www.slimmingeats.com/blog/mini-egg-sponge-cake