Raspberry and Lemon Sponge Cake
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  • 170 g of all purpose flour - 29.5 syns
  • 12 tsp of baking powder - 0.5 syns
  • 11/2 tsp of baking soda
  • 11/2 cup (120ml) of sukrin:1 (or other sweetener of choice) - 4 syns
  • 11/2 cup of fat free lemon yoghurt (or use vanilla)
  • 11 tbs of butter - 5 syns
  • 1 juice and zest of 1/2 a lemon
  • 13 large eggs
  • 1 spray oil
  • 1170 g of fresh raspberries
  • 11/3 cup (80ml) of fat free Greek vanilla yoghurt
  • 12 tbs of low fat cream cheese - 2 syns
  • 11 tsp of icing sugar - for dusting - 1 synPreheat oven to 180c or 350f (gas mark 4)
  • 1 Sift the flour into a bowl and set aside
  • 1 In a large bowl, beat together the Sukrin,butter and yoghurt together. Add the eggs 1 at a time until blended.
  • 1 Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.
  • 1 Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
  • 1 Bake in the oven for approx 25 -30 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
  • 1 Allow to cool slightly, then remove from the sandwich tins and cool completely on a wire rack.
  • 1 Mix the Greek Yogurt in a bowl with the low fat cream cheese.
  • 1 Place one cake half on a plate and spread with the yoghurt mixture.
  • 1 Add the fresh raspberries and then add the other cake half to the top.
  • 1 Dust with the icing sugar and slice and serve.
  • 1 Enjoy!!



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