Sugar Free Sponge Cake Recipe in a Flash

Fancy a new dessert every day yet don’t have time? Just try this single sponge cake that’s a perfect base for a myriad of desserts.

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.

This is the simplest sponge cake recipe with only 4 ingredients (5 if water counts). After mastering this simple recipe, we 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 a distinct 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
  • ⅓ cup / 100ml Water
  • 1 ½ cup / 200g Plain flour
  • 2 tablespoon 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)

How to make Sponge cake

  1. Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)Separate-egg-white-from-yolk-gp-SunCakeMom
  2. Beat yolks with a mixer 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.Beat-egg-yolk-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. Add the water to the yolk. Sift the flour and the baking powder with the yolks until they are completely incorporated. We 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 we feel that it’s hard to mix then add some water to it one tablespoon at a time.
  5. 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.
  6. 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.
  7. Bake the sponge cake in a 356°F / 180°C preheated oven for 20 to 25 minutes. Don’t open the oven’s door during the first 10 minutes of baking ever! Get cake out when top is golden brown and let it cool off before slicing it up. ( 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 the cake is baked.)

Enjoy!

Note: Flour quality and quantity also affects the sponginess of the sponge cake. The more flour we add the denser the cake will be and less susceptible for collapsing. If our cake keeps collapsing after cooling down we need to increase the amount of flour we use to provide structure for the eggs.

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-2-SunCakeMom
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5 from 9 votes

Fast and Easy Sugar Free Sponge Cake Recipe

Fancy a new dessert every day yet don't have time? Just try this single sponge cake that's a perfect base for a myriad of desserts.
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 94kcal
Author SunCakeMom

Ingredients

  • 5 medium Eggs
  • cup Water
  • 1 ½ cup 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)

Instructions

  • Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
    Separate-egg-white-from-yolk-gp-SunCakeMom
  • Beat yolks with a mixer 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.
    Beat-egg-yolk-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
  • Add the water to the yolk. Sift the flour and the baking powder with the yolks until they are completely incorporated. We 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 we feel that it's hard to mix then add some water to it one tablespoon at a time.
    Add-flour-to-egg-yolk-and-white-SunCakeMom
  • 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.
  • 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.
  • Bake the sponge cake in a 356°F / 180°C preheated oven for 20 to 25 minutes. Don't open the oven's door during the first 10 minutes of baking ever! Get cake out when top is golden brown and let it cool off before slicing it up. ( 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 the cake is baked.)

Notes

Flour quality and quantity also affects the sponginess of the sponge cake. The more flour we add the denser the cake will be and less susceptible for collapsing. If our cake keeps collapsing after cooling down we need to increase the amount of flour we use to provide structure for the eggs.

Nutrition (per serving)

Calories: 94kcal (5%) | Carbohydrates: 15g (5%) | Protein: 4g (8%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Trans Fat: 1g | Cholesterol: 68mg (23%) | Sodium: 97mg (4%) | Potassium: 44mg (1%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 99IU (2%) | Vitamin C: 1mg (1%) | Calcium: 52mg (5%) | Iron: 1mg (6%)

Pin now, Enjoy later!

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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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