Low Fat Lemon Sponge Cake
Bright, zesty, and delightfully airy, this Low Fat Lemon Sponge Cake is a guilt-free indulgence perfect for any occasion. Made with whipped egg whites for a light and fluffy texture, this cake is infused with fresh lemon zest and juice, giving it a refreshing citrus flavor that’s irresistibly vibrant. Featuring simple pantry staples like all-purpose flour, cornstarch, and granulated sugar, this recipe skips heavy fats in favor of an elegant, low-calorie dessert option. Ready in just 40 minutes, it’s an easy yet impressive choice for tea parties, brunches, or weeknight treats. Serve it plain, dusted with powdered sugar, or topped with fresh berries for a naturally sweet finish. This healthier take on a classic sponge cake is proof that you don’t need extra calories to achieve big flavor!
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Recipe Information
Ingredients
- 6 large Egg whites
- 100 grams Granulated sugar
- 100 grams All-purpose flour
- 25 grams Cornstarch
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 0.5 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round springform cake pan with parchment paper.
In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Set aside.
In a clean, grease-free bowl, beat the egg whites using an electric mixer until soft peaks form.
Gradually add the sugar to the egg whites, one tablespoon at a time, beating continuously until the mixture is glossy and forms stiff peaks.
Gently fold in the lemon zest, lemon juice, and vanilla extract into the egg white mixture, being careful not to deflate it.
Sift half of the dry ingredients over the egg white mixture and fold gently using a spatula. Repeat with the remaining dry ingredients until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing the springform ring and transferring it to a wire rack to cool completely.
Serve the cake plain, dusted with a little powdered sugar, or with fresh berries on top.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 102.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
