Sugar Free Sponge Cake Recipe in a Flash

Fancy a new dessert every day, yet don’t have time? Check out these Sponge cake recipes, that are an easy base for a diverse life!

But obviously we can enjoy having sponge cake without any stuffing or topping too.

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

There is two sponge cakes recipe here. The first version is the beginner friendly which requires a bit of water for the batter and relies on baking powder to provide volume for the cake. Once the cake is done though it may be a good idea to hang the cake upside down just like we do with panettone so it won’t collapses that much.

The second method, although the traditional one is a bit more advanced. We have to carefully fold the beaten egg whites into the yolk then equally cautiously sift the flour in batches into the batter. In this case there is only the eggs that provide volume for the cake so we have to be careful with the folding. Also we haven’t really got much time placing the cake into the oven once we finished preparing the ingredients because the beaten eggs will loose volume by the second.

Ingredients

Beginner

  • 6 medium / 300g Eggs
  • ⅓ – 1 cup / 100ml – 200ml Water (depending on flour moisture content)
  • 2 cups / 250g Plain flour
  • 2 tablespoons / 30g Honey or sweetener of choice (optional)
  • 2 teaspoons / 8g Baking powder (check instruction on packaging) (optional for extra fluffiness as eggs should do the job)

Advanced – Classic

  • 6 medium / 300g Eggs
  • 4 tablespoons / 60g Honey or sweetener of choice
  • 1 teaspoon / 5g Salt
  • 2 cups / 250g Flour (or a bit less)

How to make Sponge cake

Beginner

  1. Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)Separate eggs -gp- SunCakeMom
  2. Beat yolks and water with an electric whisk on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It’s ready when it is light yellowish in color and stops growing.Egg yolk whisk -gp- SunCakeMom
  3. Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until peaks form. 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.Beat-egg-whites-gp-SunCakeMom
  4. Gradually mix the flour and the optional baking powder with the yolks until they are completely incorporated.Egg yolk and flour -gp- SunCakeMom
  5. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.Egg yolk and flour -gp- SunCakeMom
  6. Use a spatula to fold the whites into the yolks-flour mixture little by little. Egg yolk and flour -gp- SunCakeMom
  7. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.Egg yolk and flour -gp- SunCakeMom
  8. Get baking form ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the baking form or use a silicon mold. Pour the mixture into the baking form. Egg yolk and flour -gp- SunCakeMom
  9. Bake the sponge cake in a 356°F / 180°C preheated oven until its internal temperature reaches 190°F / 88°C, which should happen when its top gets golden brown, in 20 to 25 minutes.Sugar-free-sponge-cake-process-13-SunCakeMom

Enjoy!

— — —

Advanced – Classic

  1. Separate eggs. Once the eggs are aired up, every second is a second flatter cake so giddy up and make sure the oven is heating up.Separate eggs -gp- SunCakeMom
  2. Whisk the egg yolks, honey or sweetener of choice and salt until fluffy and pale yellow.Egg-yolk-beat-whisk-whip-pale-light-yellow-fluffy--gp--1-SunCakeMom
  3. Clean whisks and bowl then whip egg whites until stiff peaks form. At this stage the egg white shouldn’t fall out of the bowl when turned upside down.Egg-white-whisk-beat-hard-stiff-peaks-bowl--gp--1-SunCakeMom
  4. Gently fold egg whites into the yolk in batches.Fold-egg-white-yolk-bowl--gp--2-SunCakeMom
  5. Sift and fold the flour in batches into the already folded yolk and egg white. Fold-egg-white-yolk-sift-flour-bowl--gp--1-SunCakeMom
  6. This must be done sifting the flour in batches. Fold-egg-white-yolk-sift-flour-bowl--gp--2-SunCakeMom
  7. Otherwise the big flour lumps will destroy the fluffiness of the eggs. We need those holes for fluffiness.Fold-egg-white-yolk-sift-flour-bowl--gp--3-SunCakeMom
  8. Pour the mixture into the mold and put it into the preheated oven.Savoy-cake-recipe-Process-8-SunCakeMom
  9. Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.Savoy-cake-process-2-SunCakeMom
  10. Flip it onto a cooling rack and let it cool down before slicing. Savoy-cake-process-3-SunCakeMom

Enjoy!

Savoy-cake-recipe-5-SunCakeMom

Note: Don’t worry if the sponge cake hasn’t turned out as fluffy as it supposed to be! Practice makes it better and there is heaven for the failed cakes on earth: Check out this awesome Leftover cake recipe!

 

 

Be it keto, gluten or dairy free, there is a sponge cake for everyone:

F.A.Q.

What makes the cake moist and fluffy?

In the case of plain sponge cake the moistness comes from the eggs and the added water. Fluffiness also comes from the eggs and the lack of dense ingredients like flour. The more flour it is added the less fluffier the sponge cake will be. Incorporating air into the eggs hence increasing its volume is also a crucial step for achieving a fluffy cake.

How to make sponge cake Fluffy?

Sponge cakes are fluffy by nature. If a sponge cake lacks fluffiness it’s because too much flour has been added to the beaten eggs. Baking powder can also be added to increase volume with the same amount of solid ingredients hence creating sponginess but traditional sponge cakes don’t need baking powder.

Is sponge cake bad?

No, not that bad. If we leave out sugar and only use flour we are on the path to enlightenment. Of course it won’t make it super healthy but at least it won’t be bad.

Sugar-free-sponge-cake-16x9-SunCakeMom
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4.92 from 12 votes

Fast and Easy Sugar Free Sponge Cake Recipe

Fancy a new dessert every day, yet don't have time? Check out these Sponge cake recipes, that are an easy base for a diverse life!
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 118kcal
Author SunCakeMom

Ingredients

Beginner
  • 6 medium Eggs
  • ½ cup Water depending on flour moisture content
  • 2 cups Plain flour
  • 2 tablespoons Honey or sweetener of choice optional
  • 2 teaspoons Baking powder check instruction on packaging (optional for extra fluffiness as eggs should do the job)
Advanced - Classic
  • 6 medium Eggs
  • 2 tablespoons Honey or sweetener of choice optional
  • 1 teaspoon Salt
  • 2 cups Flour or a bit less

Instructions

Beginner

  • Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
    Separate eggs -gp- SunCakeMom
  • Beat yolks and water with an electric whisk on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It's ready when it is light yellowish in color and stops growing.
    Egg yolk whisk -gp- SunCakeMom
  • Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won't form peaks. Beat egg whites on high speed until peaks form. 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.
    Beat-egg-whites-gp-SunCakeMom
  • Gradually mix the flour and the optional baking powder with the yolks until they are completely incorporated.
    Egg yolk and flour -gp- SunCakeMom
  • We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it's hard to mix then add some water to it one tablespoon at a time.
    Egg yolk and flour -gp- SunCakeMom
  • Use a spatula to fold the whites into the yolks-flour mixture little by little.
    Egg yolk and flour -gp- SunCakeMom
  • Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
    Egg yolk and flour -gp- SunCakeMom
  • Get baking form ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the baking form or use a silicon mold. Pour the mixture into the baking form.
    Egg yolk and flour -gp- SunCakeMom
  • Bake the sponge cake in a 356°F / 180°C preheated oven until its internal temperature reaches 190°F / 88°C, which should happen when its top gets golden brown, in 20 to 25 minutes.
    Sugar-free-sponge-cake-process-13-SunCakeMom

Advanced - Classic

  • Separate eggs. Once the eggs are aired up, every second is a second flatter cake so giddy up and make sure the oven is heating up.
    Separate eggs -gp- SunCakeMom
  • Whisk the egg yolks, honey or sweetener of choice and salt until fluffy and pale yellow.
    Egg-yolk-beat-whisk-whip-pale-light-yellow-fluffy--gp--1-SunCakeMom
  • Clean whisks and bowl then whip egg whites until stiff peaks form. At this stage the egg white shouldn’t fall out of the bowl when turned upside down.
    Egg-white-whisk-beat-hard-stiff-peaks-bowl--gp--1-SunCakeMom
  • Gently fold egg whites into the yolk in batches.
    Fold-egg-white-yolk-bowl--gp--2-SunCakeMom
  • Sift and fold the flour in batches into the already folded yolk and egg white.
    Fold-egg-white-yolk-sift-flour-bowl--gp--1-SunCakeMom
  • This must be done sifting the flour in batches.
    Fold-egg-white-yolk-sift-flour-bowl--gp--1-SunCakeMom
  • Otherwise the big flour lumps will destroy the fluffiness of the eggs. We need those holes for fluffiness.
    Fold-egg-white-yolk-sift-flour-bowl--gp--3-SunCakeMom
  • Pour the mixture into the mold and put it into the preheated oven.
    Savoy-cake-recipe-Process-8-SunCakeMom
  • Place it onto the middle rack of a preheated 300°F / 150°C oven then Bake it until the kitchen thermometer registers 190°F / 88°C which should happen when the top gets golden brown in about 50 minutes.
    Savoy-cake-process-2-SunCakeMom
  • Flip it onto a cooling rack and let it cool down before slicing.
    Savoy-cake-process-3-SunCakeMom

Notes

Don't worry if the sponge cake hasn't turned out as fluffy as it supposed to be! Practice makes it better and there is heaven for the failed cakes on earth: Check out this awesome Leftover cake recipe!

Nutrition (per serving)

Calories: 118kcal (6%) | Carbohydrates: 19g (6%) | Protein: 5g (10%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg (27%) | Sodium: 226mg (10%) | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 119IU (2%) | Vitamin C: 0.02mg | Calcium: 16mg (2%) | Iron: 1mg (6%)

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8 thoughts on “Sugar Free Sponge Cake Recipe in a Flash”

  • 5 stars
    I’ve never thought sponge cake can be done without sugar at all and it’s possible!

    • 5 stars
      However water and milk make slight differences to the end results in terms of function milk and water are generally interchangeable in recipes. Using milk tend to produce a softer texture than water and adds a bit of sweetness which is largely undetectable due to the high amount of sweetener we use in such recipes anyway.
      Although almond milk is called a milk it has nothing do with it as it largely consist of water, some almond and depending on the brand sweeteners and stabilizers. So yes you can definitely use almond milk instead of water.

      Sponge cakes aren’t really exciting cakes in general. Most of them are just utterly sweet things with powdered sugar on top. As this recipe is only meant to be a base for spongecake based desserts it’s even less joyful. So anything you do with it, it will make it taste better. This is a step further: https://www.suncakemom.com/treats/chocolate-sponge-cake

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