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 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 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 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 a 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 🙂
Recipe Card

Raspberry Lemon Sponge Cake
This recipe is vegetarian, Slimming and Weight Watchers friendly
WW Smart Points - 4
Ingredients
- 170g of all purpose flour
- 2 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ cup (120ml) of sukrin:1 (or other sweetener of choice)
- ½ cup of fat free lemon yoghurt (or use vanilla)
- 1 tbs of butter
- juice and zest of ½ a lemon
- 3 large eggs
- spray oil
- for the filling:
- 170g of fresh raspberries
- ⅓ cup (80ml) of fat free Greek vanilla yoghurt
- 2 tbs of low fat cream cheese
- 1 teaspoon of icing sugar - for dusting
Instructions
- 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.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 143Total Fat 3.8gSaturated Fat 1.7gCholesterol 74mgSodium 308mgCarbohydrates 20.5gFiber 1.9gSugar 2.1gProtein 7g
Lisa Evrae says
Now this is CAKE that isn't labelled as 1.000.000 syns lol
Carolyn Jung says
Low fat and with healthy fruit, too? You mean, I CAN have my cake, and eat it, too? 😉
(Sorry, couldn't resist) LOL
admin says
you sure can 😉
Wendy says
I'm drooling looking at that cake. I think I know where my syns will go today x
Amanda says
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
Loulabelle says
This still seems like a lot of Syns with the flour - any healthier options? Would coconut flour be lower?
Shevy (Slimming Eats) says
A serving is well within your syn allowance and it tastes like proper cake. Coconut flour has to be used in different quantities to regular flour and can be a bit odd in texture without combining it with another gluten free flour.