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
Separate the egg yolks and egg whites into two bowls.Â
Beat the egg yolks for 5 minutes until pale and creamy.Â
In another bowl, combine water, sweeter, vanilla, and lemon juice. Add to egg yolks and beat for another 10 minutes.
Beat the egg whites separately until foamy then add cream of tartar. Whisk until stiff peaks form, about 5 to 10 minutes.
Carefully fold the whipped egg whites into egg yolk mixture.
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.Â
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.
Remove from baking pan and serve!
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.
Ingredients
- 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
Instructions
-
Separate the egg yolks and egg whites into two bowls.Â
-
Beat the egg yolks for 5 minutes until pale and creamy.Â
-
In another bowl, combine water, sweeter, vanilla, and lemon juice. Add to egg yolks and beat for another 10 minutes.
-
Beat the egg whites separately until foamy then add cream of tartar. Whisk until stiff peaks form, about 5 to 10 minutes.
-
Carefully fold the whipped egg whites into egg yolk mixture.
-
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.Â
-
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.
-
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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Ingredients You Need
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.

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.