Cinnamon Apple Sponge Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.9
  • Total Fat: 5.5 g
  • Cholesterol: 53.1 mg
  • Sodium: 124.9 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.7 g

View full nutritional breakdown of Cinnamon Apple Sponge Cake calories by ingredient


This is from the "Cook Yourself Thin" TV show with a small sugar substitute. This is from the "Cook Yourself Thin" TV show with a small sugar substitute.
Number of Servings: 12


    3 large Eggs
    1 tsp Baking Soda
    1 cup white, all-purpose, flour
    1 med Apple, unpeeled
    1 tsp. lemon juice
    1 cup ground Almonds
    1 Tbsp Cinnamon, ground
    2 cups grated Sweet potato
    3/4 cup Splenda
    3/4 cup Powdered Sugar, unsifted
    3 Tbsp Lemon juice


Prepare a 9 inch springform cake pan by spraying with cooking spray. Place a piece of parchment paper on the bottom and lightly spray too.

Core apple. Cut into small dices. Drizzle a teaspoon of lemon juice on apples, stir to prevent browning.

Use an electric mixture to beat eggs and Splenda together until light and fluffy about 4 minutes.

Mix in sweet potato lightly.

Add all dry ingredients and beat until incorporated.

Fold in apples.

Pour into prepared pan.

Bake at 350F for a hour. Check about half way through. If the top is too brown, put a piece of foil on top.

Mix 3/4 c confectioners sugar with 3 T lemon juice. Whisk until smooth. Pour over the top of the hot cake.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user BONMARCHE.