Name: Dutch Sponge Cake
Prep time: 20 min
Ingredients: 200 g butter, room temperature; 1 teaspoon vanilla extract, and/or zest of 1 lemon; 4 eggs, room temperature; 200 g flour; 1½ teaspoons baking powder; Pinch of salt; 200 g SPLENDA® Stevia Crystal

Dutch Sponge Cake

Makes12 servings
Prep Time20 min
Calories244
Made withSplenda Stevia Crystal Sweetener

Ingredients

200 g butter, room temperature
1 teaspoon vanilla extract, and/or zest of 1 lemon
4 eggs, room temperature
200 g flour
1½ teaspoons baking powder
Pinch of salt
200 g SPLENDA® Stevia Crystal

Nutrition Info Per Serving
% Daily Value*
Energy244 kcal312.82%
Total Fat15.00 g19.23%
Saturated Fat9.30 g46.5%
Total Carbohydrate30.00 g10.91%
of which sugars0.00 g0%
Protein3.60 g7.2%
Salt 0.00g

Instructions

1

Grease a 25 cm cake tin or cover it with baking parchment. Preheat the oven to 160°C.

2

Add the Splenda Stevia Crystal, butter, vanilla-extract and/or lemon zest and salt in a bowl and mix this with a mixer at least 5 minutes, until creamy.

3

Add the eggs in one by one, but wait with adding a new one until the last one has been fully mixed in. Stop mixing when the batter if airy. Carefully fold the flour and baking powder into the batter with a spatula.

4

Pour the batter into the cake tin and bake between 60-70 minutes.

5

Check if the cake is ready by pricking in it with a skewer. If there is no batter sticking on the skewer, the cake is ready. Let the cake briefly cool down before cutting.

Made with