Sponge cake



  • 175 g butter/lactose free butter
  • 75 g  dextrose powder
  • 100 g corn sugar
  • 3 eggs
  • 175 g plain flour
  • 2 tsp baking powder


  • 100 g soft butter/lactose free butter
  • 120 g dextrose powder
  • vanilla extract
  • low fructose fruit spread



  1. Pre-heat the oven to 180 degrees
  2. Cream the butter and dextroseand corn sugar together until fluffy
  3. Add the eggs, one by one and mix well
  4. Mix the baking powder with the flour. Add to the mixture
  5. Beat the mixture well
  6. Pour the mixture into a greased 26 cm round tin and bake in the oven for approx. 30 minutes
  7. Take out of the oven and leave to cool
  8. Remove carefully from the tin, when cool, and slice the cake in the middle to become two halves
  9. Cream the butter until soft
  10. Add the dextrose and a few drops of vanilla extract and beat until the sugar has dissolved
  11. Spread the butter cream on one half of the cake
  12. Spread the fruit spread on top of the butter cream and place the other half on top
  13. Sprinkle with dextrose and enjoy :)