1 Syn A Slice Jam And Coconut Sponge | Slimming World

Those of us that are of a certain age will probably remember being served this as a dessert for school dinners. Looking back it probably wasn’t the healthiest of times! This 1 Syn A Slice Jam And Coconut Sponge will bring back all those memories, but thankfully not all of the calories and that inevitable sugar rush.

1 Syn A Slice Jam And Coconut Sponge | Slimming World
Photo by Victoria Alexandria

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this 1 Syn A Slice Jam And Coconut Sponge uses 2 tablespoons of sweetener and is divided into 15 portions. That’s way less than half a tablespoon per portion, so there’s no need to add any syns on for the sweetener itself.

You can enjoy this with a cup of tea, or as a pudding, warmed with some low fat custard (just remember to count the syns!) or some Vanilla or Banana & Custard Muller Light.

Photo by Gayle Douglas
Photo by Gayle Douglas

 

One thing to point out when making this 1 Syn A Slice Jam And Coconut Sponge it’s important to make sure you fold in the egg whites gently. If you don’t you may not get the right consistency, and it may turn out ‘eggy’.

Photo by Cheryl Gascoyne
Photo by Cheryl Gascoyne

If the flour and egg yolk mixture is a little stiff after adding the 2 tbsp of water then you can add a bit more water just to make folding the egg whites in a little easier. Just remember, the egg whites must be stiff after whisking (you should be able to hold the bowl upside down over your head without getting egg on your face!)

Finally, you don’t have to cut this into 15 pieces. You can cut this into as many slices as you want but don’t forget to adjust the syn value accordingly!

Photo by Samantha Bird
Photo by Samantha Bird

Some of you love this 1 Syn A Slice Jam And Coconut Sponge recipe!

If you make this 1 Syn A Slice Jam And Coconut Sponge recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Coconut slice from #pinchofnom yummy!! #slimmingworld #swmagazine #ruckingsw #molopigstotwigs #swscotland

A post shared by Mel Shepperdson (@melshepperdson_sw) on

This post contains affiliate links. Find out what this means. 

Coconut Flour

Coconut Flour is the secret to this 1 Syn A Slice Jam And Coconut Sponge. It’s lower in syns than plain flour, and much higher in fibre! It’s also super absorbent – so you can’t replace the coconut flour for plain flour in this recipe I’m afraid!

Not all coconut flours are created equal, some are higher in syns than others – the one we’ve used in this recipe is Sukrin Coconut Flour.

1 Syn A Slice Jam And Coconut Sponge | Slimming World

We’ve also used Sukrin 1 sweetener, which is pretty damn nice.

What Is Sukrin?

It’s a natural, granulated sweetener (just like sugar) and has none of that horrible artificial sweetener after taste. You can grab Sukrin Coconut Flour and Sukrin 1 Sweetener over on Amazon.

You can of course use regular sweetener – as always the choice is yours.

If you like this why not try some of our other cake recipes?

Low Syn Mini Strawberry Sponges | Slimming World
Low Syn Mini Strawberry Sponges | Slimming World
Low Syn Mini Victoria Sponge Cakes | Slimming World
Low Syn Mini Victoria Sponge Cakes | Slimming World
low syn easter eggs | slimming world
Low Syn Marzipan Easter Egg Cakes | Slimming World
Low Syn Mississippi Mud Pie Cheesecake | Slimming World
Low Syn Chocolate and Beetroot Muffins
Low Syn Chocolate and Beetroot Muffins | Slimming World
chocolate-christmas-pudding-cakes
Half Syn Chocolate Christmas Pudding Cakes | Slimming World

 

Fallen off the wagon and need some motivation, or want to help others on their journey?

Our Facebook group is growing by the day, so if you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

facebook-group

You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

1 Syn A Slice Jam And Coconut Sponge | Slimming World

Votes: 34
Rating: 3.53
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portions 20 minutes 35 minutes

Print Recipe

Print Recipe

Calories

Weight Watchers

Slimming World 

52kcal 2

Smart Points

1

Syns

Per portions Per portions Per portions
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

INSTRUCTIONS
  1. Preheat your oven to 180°C
  2. Sift together the flour and baking powder. Add the egg yolks, sweetener, essence and 2tbs of water
  3. Whisk the egg whites until stiff and gently fold into the mixture
  4. Pour into a square 7/8inch lined cake tin and bake in a preheated oven 180°C for 35mins
  5. Once cooled spread over your jam and sprinkle with coconut. Enjoy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

IMPORTANT INFORMATION

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there's no need to worry about Syns at all.

The recipe for this 1 Syn A Slice Jam And Coconut Sponge uses 2 tablespoons of sweetener and is divided into 15 portions. That's way less than half a tablespoon per portion, so there's no need to add any syns on for the sweetener itself.

Syn values given are correct at time of writing but may not always be accurate.

This website is unofficial and in no way part of or representative of Slimming World. We’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should any advice given here should not replace the advice of your Slimming World consultant.

Ideally you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
69 Comments
  1. I can honestly say this cake will taste delicious. I make a version of this with cocoa powder added.. I use 40g of coconut flour and 25g cocoa powder, and 50g zero fat coconut and vanilla yogurt. 18 syns for whole cake, cut into 9 generous pieces. Yum yum.xx

    1. Hi. Could you put the full chocolate version recipe on please. I am not the best baker but it sounds lovely. Have you replaced anything for the yoghurt or just added it as an extra?

    2. Made this tonight and followed the recipe and all the comments about how still the egg whites should be and it tastes like an omelette 😒

    1. Hi Gillian,
      You could try using groovy food coconut flour, but bear in mind that different brands can vary in density and absorption so slightly different quantities may be required. Also, the Sukrin coconut flour is reduced fat which means it’s only 3.5 syns per 25g whereas the Groovy Food one is 4.5.

  2. I’ve just made this and it tastes amazing but it’s somewhat flatter than the one in the picture. The base mix before the egg whites went is was really dry, is that right?

  3. This recipe was super easy to follow with excellent results – I found by sticking in a large spoon of the eggwhites into the mixture helped encorporate the whites in easier.

    Mega noms – my two little girls helped me make it and definately eat it! Will be a favourite treat for sure – cheers PON xx

  4. I made these yesterday and again today. What can I say?? absolutely fabulous. Simple to make and turn out perfect. All the family love them.Real cake at last….

  5. I’ve made these several times, first time to take away to the caravan as a low syn munch while everyone ate their tea and biscuits – they ended up eating my cake. I enjoyed it so much i make some to take into my group, where everyone enjoyed and i passed on your website for them to make themselves. Today i brought some in for the work ones and they all love it and its not even lunch time! my favourite recipe

    1. Hi Gail you appear to have got consistent success when yiu add the other ingredients to the flour ( except the whites) do you just mix to make sure it is well incorporated? Just wanted to check it diesn’t need beating like a normal cake TIA

  6. tastes like scrambled egg. I’m devastated!! I thought reading the comments that I was on for a winner, bought the special flour sweetner everything, followed the recipie to a t! Apart from making into individual cakes and adjusting cooking time (because I didn’t have the right tin) and what comes out? 15 individual bouncy scrambled egg cakes! ???????????? why?? What’s gone wrong? X

    1. I used the sukrin one and the same sweetner, I followed this recipe to a tee!!
      And I’d kinda like to think I knew what I was doing as I bake non slimming world cakes semi professionally… So have no idea what went wrong. Deffinate egg with jam on when I bit into the cake! ????

  7. Made this yesterday (Sunday) unfortunately had to go in the bin!! I used coconut flavouring as opposed to essence would this have made a difference? Desperate to get this right!! ????????????

  8. Hiya, I had trouble finding the recipe too. It’s right at the very bottom of the page. Down past all the comments & adds. You have to join the group too to see the receptors, not just like the page. Click on the prince o nom that’s sharing the recepie & it’ll bring u to the group page

    1. After making this recipe for a second time(messed up first cake) it looks ok but it’s tiny, your pictures make it look a massive slice,if I cut mine into 15 they won’t even be a mouthful…not sure if I did anything wrong,will taste a piece later

  9. Tried this tonight and didn’t work out for me! Ended up being quite thin and thought well I’ll taste it and see but didn’t taste very nice and not very sweet either! Followed the receipt exactly! My tin was slightly larger bt even then the mixture didn’t got to the sides! Don’t know what I did wrong!!

    1. I made this today and like you it was totally flat. I used all the right ingredients and followed the recipe to the letter. Did you have any answers to your question?

  10. This is actually the best low fat sw friendly cake iv tasted. I normally use my syns on chocolate but this is definitely going to be my new thing mmm xx

  11. Made this cake , was absoloutly lovely 🙂 little bit dry but nothing a cup of tea couldn’t fix 🙂 will definitely make this again , thanks for the recipe ????

  12. I made this and it was just like a rubbery omelette. Inedible unfortunately. I found the flour/ egg yolk part of the recipe was so thick it was almost impossible to mix in the egg whiles without there being little clumps in it. I used the correct ingredients and followed instructions to a t. Any ideas?

    1. Hi Rachel,
      When you add the 2 tbsp of water to the flour, baking powder, egg yolks, sweetener & essence if it seems a bit too stiff you can add a bit more water (a little at a time) to make the folding in of the whites a bit easier. Also, make sure the egg whites are very stiff when you whisk them (you should be able to hold the bowl upside down without the whisked whites moving)
      Did you use Sukrin Coconut flour or was it a different brand? The density and absorption qualities (and syn values!) of different brands can vary quite a bit, so this may also result in a different taste and texture.

  13. Best SW cake recipe ever! Tastes like normal cake!
    Have used the sponge (minus dessicated coconut) in raspberry trifle too! Scrummy!

  14. Love love love this cake! My first attempt was flat so I added a bit more water on the second one to loosen the mixture and it came out much better. This is definitely going to be a weekly bake for me!

  15. I made this wonderful cake last night but unfortunately it came out very thin 🙁 I used a 8 inch round tin so not sure if this would’ve made that much difference? I did use the Sukrin coconut flour but Truvia sweetner as Sukrin 1 has sold out everywhere! I whisked the egg whites until stiff or what I thought were stiff as I tipped the bowl up and it didn’t fall on my head! Does anyone have any suggestions please and I’d love it to come out as it is shown in the pictures!

  16. Just made this and it turned out fine, but here are some tips about how to get it right: whisk your egg whites first and they really do need a full power whisk with an electric hand whisk – as the volume builds, tilt your bowl to ensure you get air to the whites at the bottom of the bowl. I added an extra 3 tsps of water to my egg yolk mix and used truvia sweetenef and a coconut flour from Tesco. Whisk the egg whites AGAIN before adding them a THIRD at a time to your yolk mix, folding in gently after each add. After youve folded in the first third of egg whites, you’ll find this moistens the yolk mix and makes the rest easier to fold. Don’t rush it. It should look smooth at all, but stop folding as soon as you see all the white has gone.

    Hope this helps!

  17. Just want to say a massive thank you for all the lovely recipes, you have on this site. This cake is to die for, and loving the fact i can still do slimming world and lose weight, but eat my sweet treats as well. SO THANK YOU x

  18. Really looked forward to making this cake but mine didn’t rise much at all. What did I do wrong? I followed all the steps. All I can think is my egg yolk mix was a bit dry/well stuck together so was quite difficult to fold in the whites. Didn’t realise I could of added more water until I read all the beginning first.
    Will try this again.

  19. Made this today with my daughters & am impressed. It is the only slimming world cake I would make again as haven’t liked the others. I also used coconut flavour & not essence and would like it a little stronger so if I don’t find the essence I may put a bit more of the coconut flavour in. It is a little hard as no oil to keep it moist but as someone said above nothing a cuppa wouldn’t fix. My daughters enjoyed it too 😊

  20. Tried making this twice now. First time it turned out quite flat, also had to remove a layer of egg mixture from the bottom of the cake, though tasted ok after spreading the jam and coconut on it. Making again tonight, still find it difficult to mix in the whites to the egg mixture,as keeps separating. Any tips please?

  21. I Was nervous about making this as I’m definitely not a baker and was convinced it wouldn’t rise , would taste too eggy and generally be a waste of time, effort and money if I had to throw it away. And I couldn’t find the coconut essence in any supermarket. But…..it rose…..and it tasted great…. no eggy bottom. Big thanks to Angela. I followed your tips to the letter

  22. Made this cake last night and I absolutely love it! I had to add an extra 3 or 4 tbsp. of water a the mix was really firm but it baked beautifully. Thanks PON x

  23. Hi couldn’t get the Sukrin flour so used the food co groovy organic flour, didn’t rise and tasted a bit eggy what did I do wrong. He can I get it to rise any help please.

    1. Hi Bev
      This generally happens if the whisked egg white isn’t folded in enough. There is a comment from Angela further up the page with some tips – “whisk your egg whites first and they really do need a full power whisk with an electric hand whisk – as the volume builds, tilt your bowl to ensure you get air to the whites at the bottom of the bowl. I added an extra 3 tsps of water to my egg yolk mix and used truvia sweetener and a coconut flour from Tesco. Whisk the egg whites AGAIN before adding them a THIRD at a time to your yolk mix, folding in gently after each add. After youve folded in the first third of egg whites, you’ll find this moistens the yolk mix and makes the rest easier to fold. Don’t rush it. It shouldn’t look smooth at all, but stop folding as soon as you see all the white has gone.”

      Also, different brands of coconut flour will vary in consistency and absorption qualities so that may affect the outcome.

Leave a Reply

Your email address will not be published.

Foodies100 Index of UK Food Blogs
Foodies100
Slimming World Recipes
A blog about 3 fat chefs and friends, on their Slimming World Journey!