Lemon Sponge Cake


  • 5 eggs, separated
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 1 cup Sweet Nothings Xylitol, divided in two
  • 1 ½ tsp grated lemon zest
  • 1 ½ Tbsp freshly squeezed lemon juice
  • 2 Tbsp water
  • ¾ cup plus 2 Tbsp cake flour


  1. In a large mixing bowl, beat egg whites and salt until foamy.
  2. Add cream of tartar and continue beating until soft peaks form.
  3. Gradually beat ½ cup Sweet Nothings Xylitol into egg whites, and beat until peaks are stiff, but not dry; set aside.
  4. In separate bowl, beat egg yolks until well blended.
  5. Gradually beat remaining ½ cup of Sweet Nothings Xylitol into egg yolks.
  6. Combine lemon zest, lemon juice and water; gradually add to egg yolks, and beat until light and fluffy.
  7. Fold flour into egg yolk mixture with a spatula until all ingredients are just blended, then fold this mixture into beaten egg whites until no streaks of yellow or white are visible.
  8. Spoon into ungreased tube pan and gently smooth top of batter.
  9. Bake at 180°C for 30-35 minutes or until toothpick inserted in centre comes out clean.
  10. After removing cake from oven, immediately invert cake, and allow it to cool completely before turning it right side up again.
  11. Remove from pan and slice with serrated knife.
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