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Weight Watchers Lemon Sponge Cake
Nesting Lane
Weight Watchers Lemon Sponge Cake Recipe from Scratch - A delicious and light dessert. Low calorie and low fat.
4.64
from
11
votes
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Dessert
Cuisine
American
Servings
14
Equipment
Large Bowl
Electric Stand Mixer
Tube pan
Toothpicks
Ingredients
2
cups
all-purpose flour
½
tsp
salt
3
tsp
baking powder
½
tsp
cream of tartar
6
eggs
separated
1
cup
cold water
2
cups
sugar
1
tbsp
lemon juice
Instructions
Preheat oven to 350° F
In a mixing bowl, add flour, salt, and baking powder. Mix well. Set aside.
In a large mixing bowl, add cream of tarter and egg whites. (the yolks will be used later). Beat until soft peaks form.
Add ½ cup of the sugar.
Beat until the mixture is very stiff. Set aside.
In a large mixing bowl, add egg yolks, and the rest of the sugar (1½ cup). Beat until blended.
Slowly add the dry ingredient mixture and alternating with the cold water.
Fold the egg yolk mix into the egg white mix.
Add in lemon juice. Mix gently.
In an ungreased tube pan, bake in preheated oven for 60 to 70 minutes or until inserted toothpick comes out clean.
Invert and wait until cake is completely cooled. Remove from pan.
Notes
MyWW Points:
11 Green Plan.
We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
Nutrition
Serving:
83
g
Calories:
242.3
kcal
Carbohydrates:
50
g
Protein:
5.3
g
Fat:
2.6
g
Saturated Fat:
0.8
g
Cholesterol:
93
mg
Sodium:
222
mg
Fiber:
0.6
g
Sugar:
33.5
g
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