Sponge Cake with Cream Cheese Filling

Serves: 8 (makes an 18cm / 7 inch cake)
Preparation time: 20 minutes
Cooking time: 25 minutes plus 10 minutes cooling time

Method

Sponge cake

Preheat the oven to 180°C.

Line the bases of 2 x 18cm (7 inch) round cake tins and grease the sides with low fat cooking spray.

Sift the flour and baking powder into a bowl.

Stir in the 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.

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.