Skip to main content

Fat Free and Reduced Sugar Sponge Cake

Fat Free and Reduced Sugar Sponge Cake

Sounds grim doesn't it, but actually it didn't taste too bad at all.

I've already told you I'm definitely not on a New Year diet.... but, in the interests of being able to fit nicely into my bikini on our family holiday to Egypt in February, I didn't think cutting back a bit was such a bad thing. Hubs is also on a bit of a health kick so I decided to transform his favourite cake, a Victoria Sponge, into something much more virtuous.

Not only does this sponge contain no fat whatsoever, it also contains only 80g of sugar, less than half the usual amount for a sponge cake of this size. This is thanks to a brand new product from Tate and Lyle - Light at Heart sugar (available in both white and brown) which incorporates a substance called Stevia with  all natural cane-sugar. Stevia is a herb, grown in South America that has incredibly sweet leaves, it's 200-300 times sweeter than sugar which means you only need to use half as much.

The result obviously isn't going to match up with a full fat, full sugar version of a Victoria Sponge but for anyone on a diet or watching their fat and sugar intake, it's not a half bad alternative. One word of warning, the sponge is a lot drier because of the lack of fat so the sponge wont keep for very long (2 days max). To finish, I filled the sponge with a 100% fruit Cranberry and Raspberry Jam, which made it even healthier, but you could use ordinary jam if you preferred.

print recipe

Fat Free and Reduced Sugar Sponge Cake
Guilt Free Cake
  • 50g Cornflour
  • 50g Plain Flour
  • 50g Self Raising Flour
  • 4 Eggs, beaten
  • 1 TSP Vanilla Extract
  • 80g Light at Heart White Sugar
  • 1/2 a Jar of Jam
  • Icing Sugar for dusting
Step 1: Grease and line two 20cm sandwich tins. Preheat the oven to 180c/160fan.Step 2: Sift the flours together 3 times to aerate.Step 3: In a standing mixer beat together the eggs, vanilla extract and Light at Heart sugar for 8-10 minutes until tripled in volume.Step 4: Fold the flours into the egg mixture and divide between the tins.Step 5: Bake for 20 minutes and then turn them out and cool on a cooling rack.Step 6: Spread the jam over one of the bases then place the other sponge cake on top. Sieve over icing sugar.
Prep time: Cook time: Total time: Yield: 8 slices


  1. What about the fat in the egg yolks?

  2. This comment has been removed by the author.

  3. So, perhaps shouldn't have called it fat free but reduced fat!!

  4. Looks very yummy! Any idea how it stacks up (cals) against full fat, full sugar version? Love the half sugar idea - that has a lot of applications in my household!

  5. Do you think you got the same volume and texture of cake as when using ordinary sugar? I have some of the Light at Heart to try, but I've read that you can only reduce sugar by about 20% before it affects the volume and texture of cakes.

  6. I would say that it didn't rise as much as my usual Victoria sponge but it certainly wasn't flat. I beat the eggs and the sugar for 10 minutes to try and get as much air in as possible....seemed to do the trick.

    Stickyfingers - I guess it would be minus all the calories from the butter. A cake this size would usually have 200g of butter so around 1500 calories and 80g of sugar which would be about 350 calories

  7. well still looks rather yummy! is that your new camera in action? great shot!

  8. Hi Fiona
    - yep new camera...getting there slowly!!

  9. this recipe fits perfect for my sisters no fat dietry requirement, looks like she may get that birthday cake in April after all !

    thanks will be giving this recipe a go soon.

  10. With a blog called "Jam and Clotted Cream" and you STILL hope to get into your bikini in February - respect!! Think you could work your magic on brownies too?

  11. Its' funny you should mention Brownies Claire...they are next on my hit list

  12. The cake certainly looks light and airy Beth, I wouldn't mind a slice now with a cuppa!

  13. It really looks delicious Beth and how clever :)

  14. I have just joined a cake club (formed by people at work who adore cake) I have also recently gone on a healthy eating kick (diet but if I dont say the word apparently I'm not deprived!!!!) so I cant wait to try this cake out. Thanks for the thought provocation too the grey cells are buzzing with other ideas now!

  15. This is the perfect thing to make for my friend. She just underwent a liposuction Orange County. Thanks for the awesome recipe!


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…