Dutch Sponge Cake

12 servings, ready in 20 minutes

An absolute classic recipe but without the sugar! This Traditional Sponge Cake is made with SPLENDA® Stevia Crystal.


Grease a 25cm 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.


  • 200g SPLENDA® Stevia Crystal
  • 200g Butter, room temperature
  • 1 tsp Vanilla extract, and/or zest of 1 lemon
  • 4 Eggs, room temperature
  • 200g Flour
  • 1½ tsp Baking powder
  • Pinch of Salt

Nutrition information

per serving
Energy 244kcal
Fat 15.00g
of which saturates 9.30g
Carbohydrate 30.0g
of which sugars 0.00g
Protein 3.60g
Salt 0.00g

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