Sherbet Lemon Cream Sponges…


It’s no surprise I love to bake and love experimenting with flavours and ingredients. Lemon is one of those flavours that is refreshing and is perfect for a summer day sitting in the garden with a book, listening to the birds chirping and sipping a nice iced lemon tea. Mmm.

I have mentioned several times before that cakes need to have proper sugar in them and I will very rarely use sweeteners purely because they don’t hold the shape of the cake very well and often leads to a very eggy and dense cake. However in this recipe I have included a syrup in replace of some of the sugar I would normally use, it was a risk I was willing to experiment with but it worked perfectly and at the same time added a delicious lemon flavour to it in the process.


Some recommended items from our kitchen to make this dish…


**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. Now just a quick note, although these are calorie free Slimming World advise to syn these syrups the same as sweetener at 0.5 per tablespoon. This is down to each individual if you wish to do this but as we are sharing our recipes we will always include the syn values as per the guidelines. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.


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Sherbet Lemon Cream Sponges


Makes 8 – 3.5 syns each

  • 3 eggs
  • 50g caster sugar – 10 syns
  • 100g self raising flour – 16 syns
  • Β½ teaspoon baking powder
  • 4 tablespoons TRKG lemon sherbet skinny shot syrup – 2 syns (**see note above about this syrup)
  • Finely grated zest of 1 large lemon

You will also need:

  • Lemon Curd
  • Light squirty cream
  1. Preheat oven to 180Β°C fan and place 8 muffin cases in a muffin tray.
  2. In a mixing bowl whisk the eggs, syrup and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk) .
  3. Carefully fold in the lemon zest and sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
  4. Evenly distribute the batter between the muffin cases.
  5. Bake in the centre of the oven for 30 – 35 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
  6. Transfer to a cooling rack and cool completely before slicing.

When ready to eat slice the sponge in half and spread 1 teaspoon lemon curd and squirt a small amount of light squirty cream and enjoy. (make sure to add the syns of the lemon curd and cream). Alternatively to keep the syns lower simply whisk a little quark with the sherbet lemon syrup and spread that in the middle instead.

These sponges store in an airtight container (without the fillings) for up to 4 days. Each sponge can also be individually wrapped in cling film and frozen, defrost fully before consuming.


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