Lemon and Rosewater Sugar-Free Sponge Cake
Prep:  25 minutes
Cook:  35 minutes
Serves:  dinner party (8-10)
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
Australian
9
Recipe by: Lakanto
Looking for a new and delicious sponge cake to try making with a lemon flavour? This 98% sugar-free recipe is the best dessert for the entire family to enjoy, perfect for any celebration!
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Lemon and Rosewater Sugar-Free Sponge Cake
Ingredients:
Sponge Cake
Lemon Butter
Rose Water Syrup
Assembling the Cake
Method:
Sponge Cake
  1. Preheat the oven to 180c.
  2. Use 2 round 20cm tins and line with greaseproof paper.
  3. In a medium-sized bowl whisk the eggs and Milk. Melt the butter and then whisk the butter into the eggs along with the lemon juice.
  4. Add the Lakanto Vanilla Cup Cake mix and whisk until it forms a smooth batter. Split the mixture evenly into the 2 prepared baking tins.
  5. Place in the centre of the oven and cook until the top is golden and firm (but still springy to the touch). Allow to cool completely before filling
Lemon Butter
  1. Over a low heat mix all the ingredients together and stir continuously until it thickens. Cool and store in the fridge.
Rose Water Syrup
  1. Mix together the Bakers Classic Syrup and rose water or rose petals in a cup or small bowl warm over a low heat and allow to cool.
Assembling the Cake
  1. Lay the sponge cakes out with the inside facing up. Pierce all over with a skewer. Brush over the Rose petal syrup.
  2. Place one sponge on the serving plate. Spread the whipped cream, and Lemon butter evenly.
  3. Lay the other sponge carefully on top
  4. Sprinkle on the dried rose petals and dust with Lakanto Icing Powder.
Nutrition Information
Per adult serving (150g)

Calories

343.0

Energy

1440.0kJ

Protein

11.0g

Fat, Total

15.4g

Saturated

8.4g

Carbs, Total

34.7g

Sugars

1.4g

Dietary Fibre

1.7g

Sodium

348.0mg
Lakanto Bakers Classic Syrup
Lakanto Icing Powder
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