Chocolate Sponge Cake with Raspberries & Cream

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8 slices
Calories: 137kcal


  • 3 eggs
  • 120 g granulated sweetener (Canderel Sugarly)
  • 80 g plain flour
  • 5 g baking powder
  • 40 g cocoa powder
  • 150 mls light cream (Avonmore)
  • 200 g thawed frozen raspberries


  • Preheat your oven to 180 degrees Celsius.
  • In a large bowl, whisk the eggs and granulated sweetener with an electric whisk for about 2-3 minutes until doubled in size. If doing by hand, it will take a bit longer.
  • In a small bowl, mix the flour, baking powder and cocoa powder.
  • Gently fold the dry ingredients into the wet ingredients until the batter is smooth.
  • Spray a cake tin well with 1kcal spray and pour the mixture in.
  • Bake for about 20 minutes until just firm on top (and a knife comes out clean).
  • Remove from the tin and allow cool.
  • Carefully slice the cake down the middle horizontally.
  • Whip the cream.
  • Crush the thawed frozen raspberries slightly and spread over one half of the cake.
  • Top with the whipped cream.
  • Carefully place the other half of the cake on top.
  • Dust with icing sugar (optional) and decorate with a spare raspberry.


Calories: 137kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g