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Proudly Australian

Coffee Sponge Cake

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


6 eggs, separated, plus whites of 2 eggs 3/4 cup/135g/4.7 oz Natvia 3 tbsp espresso or coffee 1 tsp vanilla extract 4 1/2 tbsp/90ml/3 oz vegetable oil 1 1/2 cup/225g/7.9 oz cake flour or plain flour 1/2 tsp baking soda 1/2 tsp salt 4 tsp Natvia, additional 1 tsp Cream of tartar


  1. Preheat oven to 325°F/170°C and grease and flour a cake pan.
  2. Whisk the 6 egg yolks and Natvia together until it is pale yellow and fluffy.
  3. Add the espresso, vanilla extract, and vegetable oil and mix until combined.
  4. Add the cake flour, baking soda, and salt and mix until combined. Set side.
  5. In a separate clean bowl with a clean whisk, whisk together the 8 egg whites and cream of tartar until frothy.
  6. Slowly add the Natvia and whisk until the whites form a stiff peak.
  7. Fold 1/3 of the whites into the yolk mixture, then fold in the remaining mixture making sure not to over mix.
  8. Fill cake pan and bake for 40-45 minutes until golden brown and toothpick comes out clean.
  9. Keep in an airtight container or wrapped up for up to 3 days or freeze for up to 3 months. Serve with your favourite icing or whipped cream.
No nutritional info supplied

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