Sponge cake with cream
High GI
GL 34 per 100 g
- Source of quick energy
- High sugar content
Sponge cake with cream has a glycemic index of 75 (High).
Updated Sep 27, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Instead of this
- GL 3 per 100 g This cake alternative offers a similar texture and experience while drastically reducing the GL from 34 to 3.
Almond flour yogurt cake (naturally sweetened) - GL 2 per 100 g This provides a creamy, sweet profile similar to cream-topped cake but with a significantly lower GL of 2.
Greek yogurt with berries and chia seeds - GL 7 per 100 g A rich, indulgent treat that satisfies sweet cravings with a minimal GL of 4.
85% dark chocolate
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Sponge cake with cream is one of the 11,150 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 340 kcal |
| Carbohydrates | 45 g |
| Sugars (Total) | 28 g |
| Natural | 6 g |
| Added | 22 g |
| Fiber | 1 g |
| Soluble | 0.3 g |
| Insoluble | 0.7 g |
| Protein | 4 g |
| Fat | 16 g |
| Saturated | 9 g |
| Unsaturated | 7 g |
| Sodium | 180 mg |
Processing Level
Why this score?
- Source of quick energy
- Contains some protein
- High sugar content
- High saturated fat
- Ultra-processed
Calculate the glycemic load of a meal with Sponge cake with cream
Allergens
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Sponge cake with cream?
Sponge cake with cream has a glycemic index of 75 (High) and a glycemic load of 34 per 100 g.
Is Sponge cake with cream good for people with insulin resistance?
Sponge cake with cream has a high glycemic index (75) and raises blood sugar quickly. A lower-load alternative is Almond flour yogurt cake (naturally sweetened).
How does Sponge cake with cream affect blood sugar?
Sponge cake with cream has a glycemic load of 34 per 100g, which indicates a significant impact on blood sugar levels.
Check Sponge cake with cream in the Logi app, with your portion.
