As Healthy As Can Be!

Sugar Free Sponge Cake Recipe in a Flash

The perfect base for your most delicious cakes.

Sugar-free-sponge-cake-2-SunCakeMomAs soon as you know the how to, you’ll have uncountable variations for the fillings, icings, frosting. But obviously you can enjoy eating sponge cake without any stuffing or topping.

Anyway, you need to remember sponge cake relies on well-beaten eggs as they give them volume. You can also decide to put butter, oil or milk into the mixture. That modifies texture in different ways.

This is the simplest sponge cake recipe with only 4 ingredients (5 if water counts). After learning this simple recipe, you can experience adding other things to it, change water to milk or fruit juice, put butter or oil to the mixture, use sugar, fructose or any other sweetener instead of the honey to create your own recipe. At this form it’s a sugar free cake that is even suitable dessert for diabetics. Given that consumed in moderation of course.
It’s simple, easy, fast to make and on top of that delicious, fluffy, light, and rolls easily.

Ingredients:

  • 5 medium size Eggs
  • 1 ½ cup / 200g Plain flour
  • 2 tbsp Honey or sweetener of choice (optional)
  • ⅓ cup / 100ml Water
  • 1 tablespoon Baking powder

How to make:

1. Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)Sugar-free-sponge-cake-process-8-SunCakeMom

2. Beat yolks with a mixer on high speed. If you use any sweetener then add it now. The yolk will raise up quite a bit. You know it’s ready when it is light yellowish in color and stops growing.

 

3. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites won’t form peaks. Beat egg whites on high speed till you can form peaks of the foam. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge.

 

4. Add the water to the yolk.

5. Sift the flour and the baking powder with the yolks until they are completely incorporated. You can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if you feel that it’s hard to mix then add some water to it one tablespoon at a time.

6. Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.

It’s getting there but it needs a couple of more folding to get a bit more consistent texture and color:

 

 

 

7. Set oven to 356°F / 180°C.

8. Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray or use a silicon tray.

9. Pour the mixture into the tray. And put it into the preheated oven.

 

10. Bake sponge cake for 20 to 25 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever!

11. Get cake out when top is golden brown. ( Some ovens may need an hour to do this so check if it’s ready by sticking a tooth pick into the pastry. If it comes out clean your cake is baked.)

 

12. After taking it out of the oven let it cool down before slicing it up or it will collapse quite badly.

Now choose from the various possibilities you can decorate, frost, fill, sweeten your cake.

Or you can simply serve it with delicious hot chocolate, tea or coffee and some fruit for tea. Enjoy!

 

5 from 1 vote
Sugar-free-sponge-cake-2-SunCakeMom
Fast and Easy Sugar Free Sponge Cake Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
The perfect base for your most delicious cakes.
Course: Dessert
Servings: 12
Author: Edi Baker - SunCakeMom
Ingredients
  • 5 medium size Eggs
  • 1 ½ cup / 200g Plain flour
  • 2 tbsp Honey or sweetener of choice optional
  • cup / 100ml Water
  • 1 tbsp Baking powder
Instructions
  1. Separate egg whites from yolks and put them into two different medium sized bowls.
  2. Beat yolks with a mixer on high speed. If you use any sweetener then add it now. The yolk will raise up quite a bit. You know it’s ready when it is light yellowish in color and stops growing.
  3. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites won’t form peaks. Beat egg whites on high speed till you can form peaks of the foam. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge.
  4. Add the water to the yolk.
  5. Sift the flour and the baking powder with the yolks until they are completely incorporated. You can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if you feel that it’s hard to mix then add some water to it one tablespoon at a time.
  6. Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
  7. Set oven to 356°F / 180°C.
  8. Get baking tray ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the tray.
  9. Pour the mixture into the tray. And put it into the preheated oven.
  10. Bake sponge cake for 20 to 25 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever!

  11. Get cake out when top is golden brown. ( Some ovens may need an hour to do this so check if it’s ready by sticking a tooth pick into the pastry. If it comes out clean your cake is baked.)

Recipe Notes

Now choose from the various possibilities you can decorate, frost, fill, sweeten your cake. Or you can simply serve it with delicious hot chocolate, tea or coffee and some fruit for tea.

 

Don’t be sorry! Stock up on honey and baking powder!

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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