Sponge Cake with Cream Cheese Filling

Sponge Cake with Cream Cheese Filling

  • Makes8 servings
  • Prep Time20 min
  • Cook Time25 min
  • Cooling Time10 min
  • Total Time55 min
  • Calories376
  • Made withSplenda Granulated Sweetener


    For the sponge cake

    • 150 g self raising flour
    • 1 teaspoon baking powder
    • 3 tablespoons dried skimmed milk powder
    • 2 tablespoons ground rice
    • 2 eggs, beaten
    • 7 tablespoons vegetable oil
    • 3 tablespoons skimmed milk mixed with 6 tablespoons water
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 8 tablespoons SPLENDA® Granulated

    For the cream cheese filling (makes enough to cover the middle and top of an 18 cm / 7 inch cake)

    • 300 g less than 6% fat cream cheese
    • ½ teaspoon vanilla extract
    • 2½ tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy376 kcal482.05%
    • Total Fat29.30 g37.56%
    • of which saturates12.80 g4.65%
    • Total Carbohydrate22.30 g8.11%
    • of which sugars2.40 g0.87%
    • Fibre0.90 g3.21%
    • Protein6.40 g12.8%
    • Salt0.80 g0.29%


    Sponge cake


    Preheat the oven to 180°C.


    Line the bases of 2 x 18 cm (7 inch) round cake tins and grease the sides with low fat cooking spray.


    Sift the flour and baking powder into a bowl.


    Stir in the Splenda Granulated, dried milk and ground rice.


    Add the eggs, oil, milk with water, vanilla extract and salt. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tablespoon of water. Spoon into the prepared tins and level the tops.


    Bake for 25 minutes or until a skewer inserted comes out clean.


    Cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.


    When cold, the cakes are ready to decorate with the cream cheese filling.


    Can be stored in an airtight container in the fridge for up to 2 days.

    Cream cheese filling


    Beat together cream cheese, Splenda Granulated and vanilla extract.


    Use one third to sandwich together the sponge cakes and spread the remaining mixture over the top of the cake.

    Made with

    Splenda Granulated Sweetener

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