{"id":15869,"date":"2017-04-02T15:41:39","date_gmt":"2017-04-02T20:41:39","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=15869"},"modified":"2023-06-26T14:44:52","modified_gmt":"2023-06-26T19:44:52","slug":"mini-egg-sponge-cake","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/mini-egg-sponge-cake","title":{"rendered":"Mini Egg Sponge Cake"},"content":{"rendered":"\n

With Easter almost upon us, I thought an Easter themed recipe for you all is a must, and what better than this delicious Slimming Eats Mini Egg Sponge Cake.<\/em><\/p>\n\n\n\n

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I love cake, it's a huge weakness for me, so being able to create ones that still taste amazing is a must for me. If I am going to use my calories, 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.<\/p>\n\n\n\n

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 calorie, like this Raspberry and Lemon Sponge Cake<\/a>. <\/strong><\/span><\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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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<\/p>\n\n\n\n

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To sweeten the Mini Egg Sponge Cake, I like to use Sukrin: 1<\/a> <\/strong><\/span>which is a great natural tasting sweetener that can be ordered on can be ordered on Amazon<\/strong><\/a><\/span>. 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 honey or maple syrup, but it's nice to know I can now use this and reduce them 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.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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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<\/a><\/strong><\/span> 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.<\/p>\n\n\n\n

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?<\/p>\n\n\n\n

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I can't wait to make another one of this Mini Egg Sponge Cake<\/p>\n\n\n