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




  • In a large mixing bowl, beat egg whites and salt until foamy.
  • Add cream of tartar and continue beating until soft peaks form.
  • Gradually beat ½ cup Sweet Nothings Xylitol into egg whites, and beat until peaks are stiff, but not dry; set aside.
  • In separate bowl, beat egg yolks until well blended.
  • Gradually beat remaining ½ cup of Sweet Nothings Xylitol into egg yolks.
  • Combine lemon zest, lemon juice and water; gradually add to egg yolks, and beat until light and fluffy.
  • 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.
  • Spoon into ungreased tube pan and gently smooth top of batter.
  • Bake at 180°C for 30-35 minutes or until toothpick inserted in centre comes out clean.
  • After removing cake from oven, immediately invert cake, and allow it to cool completely before turning it right side up again.
  • Remove from pan and slice with serrated knife.