Low Fat Lemon Sponge Cake


  • 3 eggs
  • 100g golden syrup
  • 2 lemon, rind and juice
  • 100g Doves Farm Organic Self Raising Wholemeal Flour
  • 3 tbsp lemon or lime marmalade
  • 1 tbsp icing sugar


  1. Line two 18cm/7” round cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Separate eggs, putting the yolks into one bowl and the whites into another.
  3. Add the syrup to the yolks and beat until thickened.
  4. Grate the lemon rind into the bowl, and the lemon juice and stir to combine.
  5. Sieve the flour into the bowl and mix well.
  6. Beat the egg whites until stiff then fold them in using a metal spoon.
  7. Divide the mixture between the prepared tins.
  8. Bake for 10-12 minutes.
  9. Turn out the cakes onto a rack and remove the paper.
  10. Sandwich the cold cakes together with lemon or lime marmalade.
  11. Sieve the icing sugar over the cake.