Here’s a weight watchers-friendly recipe that is similar to the one you provided:
Weight Watchers-Friendly Sponge Cake
- 4 large eggs
- 2 tablespoons of hot water
- 110 g of whole wheat flour
- 40 grams of cornstarch
- 120 g of granulated stevia or other sugar substitute
- 1 pinch of salt
- 1 teaspoon of baking powder
- Separate the egg yolks from the egg whites. Beat the egg yolks with two tablespoons of hot water until they become frothy. Add the sugar substitute and continue to beat until you have a smooth and consistent cream.
- In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar substitute and continue beating until the peaks are firm.
- Gently fold one-third of the beaten egg whites into the egg yolk mixture. Then fold in the remaining two-thirds of the egg whites. Add the whole wheat flour, cornstarch, and baking powder (previously sifted) and fold gently using a spatula until the batter is well combined.
- Pour the batter into a 26cm round cake pan that has been lightly greased. Smooth the surface of the batter.
- Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at 20 minutes and then continue baking if needed.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 5 minutes. Then, remove the cake from the pan and place it on a wire rack to cool completely.
- Once the cake has cooled, it’s ready to be layered or served as desired. You can add fresh fruit or a light frosting for additional flavor while keeping it weight watchers-friendly.