|
Nutrition Information |
Per serving |
|---|---|
|
Energy (kJ/kcal) |
1457kJ/376cal |
|
Protein (g) |
6.4g |
|
Carbohydrate (g) |
22.3g |
|
Of which sugars (g) |
2.4g |
|
Fat (g) |
29.3g |
|
Of which saturates (g) |
12.8g |
|
Of which mono-unsaturates (g) |
10.9g |
|
Of which poly-unsaturates (g) |
3.7g |
|
Salt (g) |
0.8g |
|
Fibre (g) |
0.9g |
Sponge Cake with Cream Cheese Filling
Serves Serves 8 (Makes an 18cm/7in cake)
Preparation Time:
Cooking Time:
Ingredients:
For the sponge cake
- 150g/5oz self raising flour
- 1 tsp baking powder
- 8 tbsp SPLENDA® Granulated
- 3 tbsp dried skimmed milk powder
- 2 tbsp ground rice
- 2 eggs, beaten
- 7 tbsp vegetable oil
- 3 tbsp skimmed milk mixed with 6 tbsp water
- 1 tsp vanilla extract
- pinch of salt
For the cream cheese filling (makes enough to cover the middle and top of an 18cm/7in cake):
- 300g/10oz less than 6% fat cream cheese
- 2½ tbsp SPLENDA® Granulated
- ½ tsp vanilla extract
Method
For the sponge cake:
- Preheat the oven to 180ºC/170ºC Fan/Gas Mark 4.
- Line the bases of 2 x 18cm/7in round cake tins and grease the sides with low fat cooking spray.
- Sift the flour and baking powder into a bowl.
- Stir in SPLENDA® Granulated, dried milk and ground rice.
- Add the eggs, oil, milk with water, vanilla extract and salt. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tablespoon of water. Spoon into the prepared tins and level the tops.
- Bake for 25 minutes or until a skewer inserted comes out clean.
- Cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
- When cold, the cakes are ready to decorate with the cream cheese filling.
- Can be stored in an airtight container in the fridge for up to 2 days.
For the cream cheese filling:
- Beat together cream cheese, SPLENDA® Granulated and vanilla extract.
- Use one third to sandwich together the sponge cakes and spread the remaining mixture over the top of the cake.
