Dutch Sponge Cake

Dutch Sponge Cake

  • Makes12 servings
  • Prep Time20 min
  • Calories244
  • Made withSplenda Stevia Crystal Sweetener


    • 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



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


    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.


    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.


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


    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

    Splenda Stevia Crystal

    Recipes You May Also Like