Sugar-Free Raspberry Sponge Cake

Sugar-Free Raspberry Sponge Cake


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This unusual sponge cake is sure to be a sugar-free favorite! Try it with whipped cream or ice-cream for a really elegant treat.

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Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • For the Sponge Cake:
  • 4 oz. margarine
  • 3 T. granulated sweetener
  • 4 oz. self-raising flour
  • 3 large eggs
  • For the Raspberry Sauce:
  • 1 oz. butter
  • 3.5 oz. raspberries

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Preheat your oven to 400°F. Cream your butter and granulated sweetener. Beat your eggs and mix them in. Sift your flour and stir it in. Grease an 8-inch cake tin. Melt your sauce butter in a small pan. Add your raspberries and cook gently for a few minutes. Pour into the bottom of your greased tin. Top with your sponge mixture. Bake in the center of the over for about 20 minutes, until firm to the touch. Turn out and serve.

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