Photo of Berry sponge with maple syrup drizzle by WW

Berry sponge with maple syrup drizzle

8 - 10
PersonalPoints™ per serving
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!


Calorie controlled cooking spray

5 spray(s)

Egg, whole, raw

3 medium, raw

Light Brown Sugar

75 g, (2 ¾ oz), soft

Plain White Flour

75 g, (2 ¾ oz) plain


1 pinch

Medium fat soft cheese

100 g, (3 ½ oz)

0% fat natural Greek yogurt

4 tablespoons

Vanilla Extract

½ teaspoons, level

Artificial sweetener

1 tablespoons


50 g


50 g


50 g


50 g

Golden Syrup

2 tablespoons, level, maple


  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake tin 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 tin 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.