Sponge cake for diabetics


30/50 grams granulated Stevia for baking

zest of two lemons

3 eggs, separated

1 tsp vanilla extract

1 plain yogurt

100 grams vegetable oil (sunflower, etc.)

15 grams (1 packet) baking powder

200 grams cake flour

pinch of salt

Preheat oven to 180ºC

Beat the egg yolks with the zest, the Stevia, the vanilla and the yogurt.

Add the oil and salt. Beat well.

Sift the flour with the baking powder.

Beat the egg whites until stiff and hold a peak.

Add a little of the egg whites to the add yolk mixture to thin it out a little.

Blend in the rest of the egg whites with a spatula to create a homogenous mixture.

Pour the batter into a square or rectangular mold lined with baking paper. Or into cupcake molds.

Bake the cake about 40 minutes or until a toothpick comes out clean. For the cupcakes, bake 20 minutes.


Use orange zest instead of lemon

Add a teaspoon of cinnamon or powdered ginger

Add chocolate chips

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        © Richard Stephens Ely 2019