Sugarless Sponge Cake Recipe

It’s tough to say no to the tempting calls of sugary sweets and treats like sponge cakes. They’re just so good that it’s bad – and we mean that literally. We all know that too much sugar isn’t good for our bodies and can cause health problems. However, with this sponge cake recipe, you can throw your worries away. This sugarless sponge cake is the answer to those sugar pangs without the risk of diabetes.
 
For this sugarless sponge cake recipe, all you need are the usual baking ingredients, sans the sugar. Skip the sugar and get a noncaloric sweetener. We’re making a healthier sponge cake recipe that even diabetics can take. You can find sweeteners in the baking section of the supermarket. Many brands specialize in sweeteners that cater to diabetics, such as Sugar Twin or Splenda. So feel free to use the brand of your choice.
 
If you want some topping for your sponge cake recipe, we recommend using fruits and nuts. Fruits are also a great way to add some healthful sweetness. There’s also unsweetened whipped cream as well if you want. This sponge cake is best paired with our Ginger Cinnamon Tea. Try it!

How To Make Sugarless Sponge Cake

Have a bite of this light and fluffy sugarless sponge cake and let it melt away along with your worries.

  • 7 eggs
  • ½ cup water (cold)
  • 3 tbsp noncaloric sweetener
  • ½ tsp vanilla
  • 2 tbsp lemon juice
  • ¾ tsp cream of tartar
  • 1½ cup cake flour (sifted )
  • ¼ tsp salt
  1. Separate the egg yolks and egg whites into two bowls. 

  2. Beat the egg yolks for 5 minutes until pale and creamy. 

  3. In another bowl, combine water, sweeter, vanilla, and lemon juice. Add to egg yolks and beat for another 10 minutes.

  4. Beat the egg whites separately until foamy then add cream of tartar. Whisk until stiff peaks form, about 5 to 10 minutes.

  5. Carefully fold the whipped egg whites into egg yolk mixture.

  6. Combine flour and salt in a bowl. Sift dry ingredients a little at a time into the egg mixture, and fold in gently. Pour batter into an ungreased 9-inch tube pan. 

  7. Bake in the oven at 325 degrees F for 1 hour and 15 minutes. Flip the baking pan upside down onto a plate and let it cool.

  8. Remove from baking pan and serve!

How To Make Sugarless Sponge Cake

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Have a bite of this light and fluffy sugarless sponge cake and let it melt away along with your worries.

Preparation: 25 mins
Cooking: 1 hr 15 mins
Total: 1 hr 40 mins
Serves:

Ingredients

  • 7 eggs
  • ½ cup water cold
  • 3 tbsp noncaloric sweetener
  • ½ tsp vanilla
  • 2 tbsp lemon juice
  • ¾ tsp cream of tartar
  • cup cake flour sifted
  • ¼ tsp salt

Instructions

  1. Separate the egg yolks and egg whites into two bowls. 

  2. Beat the egg yolks for 5 minutes until pale and creamy. 

  3. In another bowl, combine water, sweeter, vanilla, and lemon juice. Add to egg yolks and beat for another 10 minutes.

  4. Beat the egg whites separately until foamy then add cream of tartar. Whisk until stiff peaks form, about 5 to 10 minutes.

  5. Carefully fold the whipped egg whites into egg yolk mixture.

  6. Combine flour and salt in a bowl. Sift dry ingredients a little at a time into the egg mixture, and fold in gently. Pour batter into an ungreased 9-inch tube pan. 

  7. Bake in the oven at 325 degrees F for 1 hour and 15 minutes. Flip the baking pan upside down onto a plate and let it cool.

  8. Remove from baking pan and serve!

Nutrition

  • Calcium: 25mg
  • Calories: 142kcal
  • Carbohydrates: 18g
  • Cholesterol: 143mg
  • Fat: 4g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 123mg
  • Protein: 8g
  • Saturated Fat: 1g
  • Sodium: 129mg
  • Sugar: 1g
  • Vitamin A: 208IU
  • Vitamin C: 1mg
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Commonly Asked Questions

How long can I store a sponge cake?

You can store this sponge cake for at least 5 days up to a week. All you have to do is place it in an airtight container and store it in the refrigerator.

How can I keep my sponge cake from shrinking?

Shrinking is a common occurrence in sponge cakes. Usually, shrinking occurs when the baking pan is over greased and the cake batter can’t attach to the sides as it rises. Another reason could be that the cake was overbaked. What you can do to prevent this is to make sure to grease your baking pan with just enough butter to help the cake release from that pan and not leave your cake while it’s baking.

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Conclusion

Now you can have your cake and eat it guilt-free too! Try this sugarless sponge cake recipe with tea or coffee. We guarantee that this will make your afternoons a little more special.

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