Photo of Berry sponge with maple syrup drizzle by WW

Berry sponge with maple syrup drizzle

Points® value
Total Time
40 min
25 min
15 min
This no-fat sponge is the perfect treat for a buffet, afternoon tea or special dessert. It’s so yummy!


Cooking spray

5 spray(s)

Raw egg

3 large

Unpacked light brown sugar

75 gm, (2 ¾ oz), soft

All-purpose flour

75 gm, (2 ¾ oz) plain

Table salt

tsp(s), or to taste

Fat-free hard or semi-soft cheese

100 gm, (3 ½ oz)

Plain lowfat yogurt

4 tbsp(s), Greek

Vanilla extract

½ tsp(s)

Sugar substitute

3 tsp(s), calorie free sweetener such as Splenda or Sweet'N Low


50 gm


50 gm


50 gm

Unsweetened frozen blueberries

50 gm

Maple syrup

2 tbsp(s)


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake pan with low fat cooking spray.
  2. In a large bowl, whisk the eggs and sugar together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Transfer to the cake pan and level the surface.
  3. Bake the cake in the centre of the oven for 15-18 minutes until firm, yet slightly springy to touch. Cool for a few minutes, then remove from the tin and cool completely on a wire rack.
  4. Beat the soft cheese, yogurt, vanilla extract and sweetener together. Spread over the cake and top with the fruit. Just before serving, drizzle with the maple syrup. Use a combination of berries that takes your fancy. Refrigerate the cake if it is to be eaten later, though be sure to serve it at room temperature to enjoy it at its best.