Simple Low Calorie Sponge Cake

Simple Low Calorie Sponge Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.5
  • Total Fat: 7.6 g
  • Cholesterol: 53.5 mg
  • Sodium: 90.8 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Simple Low Calorie Sponge Cake calories by ingredient
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Number of Servings: 12


    Splenda, 10 tsp (10 grams)
    Egg, fresh, 2 eggs
    Butter, unsalted, .5 cup
    Vanilla Extract, 2 tsp
    Whole Wheat Flour, 1.5 cup
    Baking Powder, 1.75 tsp
    Milk, 2%, 1 cup


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2. In a medium bowl, cream together the Splenda and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Number of Servings: 12

Recipe submitted by SparkPeople user SISHAB.

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Member Ratings For This Recipe

  • We used this recipe to make cake for Strawberry Shortcakes. It was good. The WW flour seemed to make the cake a little heavy and dry, but it soaked up the fruit well. - 6/14/10

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