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Any syn free sponge cakes ?


Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Check out the recipe thread above, there are some wonderful recipes on offer there.
I believe there is a syn free sponge victoria sponge that is made with .... believe it or not potato flakes. I am sorry don't have the info on how to make it, but someone on here may do.

Phil x
Chick Pea Cake

a can chickpeas drained and blended
1.5 cups canderel
3 eggs
1tsp baking powder
1 lemon rind and juice
2 tbsp lemon curd

mix all ingredients place in small loaf tin and bake for 30-40 minutes at gas 4 180°C

Apricot & Chickpea cake:- (I know, but try it - it's gorgeous,honestly!)

1 tin chickpeas (drained & rinsed thoroughly)
1 tspn baking powder (½ syn)
4 tbspns Splenda (stays sweet during cooking unlike other sweeteners)
3 eggs
71gms dried apricots, chopped (Healthy B)
Amond extract
Pre-heat oven to 180C
Line a small loaf or 7-8" sponge tin with baking parchment
Blend together everything except the apricots,until the mixture looks like cake mix. Stir in the apricots and bake for about 30 mins or until cooked.

Summer Fruit Muffins

8 oz coarse Polenta (AKA cornmeal) NOT the ready made up stuff
1 large egg, beaten.
1 teaspoon bicarbonate of soda (½ syn)
3x200g pots of vanilla Mullerlight yoghurt.
7 - 10 tablespoons Splenda
1-2 tsp. vanilla extract.
Pack of frozen summer fruits

Mix everything apart from the frozen fruit together well by beating with a balloon whisk or electric whisk for about 5 minutes leave to stand for approx. 15 to 20 mins, you MUST do this or they won't rise.
After the 20 minutes you can then mix in as much of the (still) frozen summer fruits as you like.
Spoon batter into a 12 hole muffin tin sprayed tin with frylight. Bake at 200c/400f/gas 6 for about 30 minutes,
Don't bake them in paper cases or any greaseproof paper as they stick.
Alternatively make into a cake, spray tin as above and cook for 1-1½ hours.
Don't use paper cases or any greaseproof paper as they stick.

Lemon couscous cake (3½ synsfor the whole cake)

4 oz cous-cous
2 eggs
Grated rind & juice of 1 lemon
2 level tablespoons lemon curd
Half-teaspoon baking powder
1 Lemon & Lime Muller Light
4 tablespoons Splenda(or to taste)

Cover the cous-cous with boiling water and leave for 10 minutes.
Beat the eggs till pale and fluffy.
Add all ingredients together in a microwaveable bowl and mix thoroughly.
Microwave on high for 10 minutes.
Leave to cool and set

If you want to make an icing for it, mix a tub of Quark with sweetener to taste and a level teaspoon of the curd (add another ½ syn)

A less syn version can be made using syn-free lemon curd (recipe below)

Lemon Curd – Syn free

3 Heaped Dessert Spoons of Canderel
Grated Rind & Juice of 1 Lemon
2 Large Eggs
2 oz Very Low Fat Fromage Frais
Place the grated lemon rind and Canderel into a bowl.
In another bowl, whisk the lemon juice and eggs together, then pour the mixture over the Canderel.
Place the bowl over a pan of barely simmering water, stirring frequently until thickened. Add the Fromage Frais, whisking until smooth.
Keeps for about 5 days in the fridge.

Weetabix cake

If you're a fan of fruity malt loaf, you'll love this.
Serves: 12
Syns per serving: 3½ Syns on both choices

2 Weetabix
113g/4oz sultanas
142ml/5floz skimmed milk
142ml 5floz water
113g/4oz self-raising flour
1 teaspoon mixed spice
14g/½ oz artificial sweetener (optional)
1 egg, beaten

1. Preheat the oven to 180ºC, 350ºF or Gas Mark 4
2. Put the Weetabix and sultanas in a bowl. Pour the milk and water over the top and leave to soak up all the liquid.
3. Stir in the flour, mixed spice, sweetener and beaten egg.
4. Spoon the mixture into a 454g (1lb) lined/non-stick loaf tin and bake in the preheated oven for 1¼ hours until cooked.
5. Cool on a wire rack before serving then cut into 12 slices.

11 Syns - no not per slice - that's 11 Syns for the whole cake!

4 Scan Bran (crushed)
5oz carrot (grated)
1 tsp cinnamon
1 tbsp runny honey
3 eggs (beaten)
1 weetabix (crushed)
½ tsp mixed spice
1 tsp nutmeg
2 tbsp mincemeat

1. Preheat oven to 180C/350F/Gas Mark 4.
2. Place all the ingredients into a large bowl and mix well.
3. Turn the mixture into a lined tin, cover with foil and cook for 30 minutes. Remove foil and cook for a further 30 minutes.
4. Turn out onto a wire rack to cool.

There a few to be getting on with.........

Phil x


Full Member
S: 16st6lb
hi its not syn free but it is only 9 syns for the whole cake and it is a sponge
fat free sponge cake

9 tablespoons sweetner
2 oz self raising flour
6 eggs
2 teaspoons vanilla esssence

seperate eggs , whisk whites leave to one side , mix egg yolks sweetner and essence ,half the egg whites and add the flour ,then fold in the rest of the egg white. pour onto a swiss roll tin and bake till golden, can be rolled (swiss roll) or cut in half and filled (filling of your choice. 9 syns in the whole of the sponge

suggested fillings

original was quark, sweetner,and chopped strawberries
i have used strawberries chopped very small till mushy and sweetner as i dont like the yougerty taste of quark
or nuttella but thats 4 syns per tablespoon if you melt it in the micro it goes further
a squirt of low fat areosol cream is only 1/2 for a squirt
hope this helps
S: 18st5.5lb C: 11st2lb G: 11st1lb BMI: 24.4 Loss: 7st3.5lb(39.42%)
Hi! If you do a search over in the recipe sub-forum there is one for lemon cous cous cake. Just be aware that although it may say it is syn free SW now say you should syn the cous cous if using it in this way so it does work out fairly high. Perhaps better just to have the real thing after all thats what our syns are there for :)

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