Name: Sponge Cake with Cream Cheese Filling
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 150 g self raising flour; 1 teaspoon baking powder; 3 tablespoons dried skimmed milk powder; 2 tablespoons ground rice; 2 eggs, beaten; 7 tablespoons vegetable oil; 3 tablespoons skimmed milk mixed with 6 tablespoons water; 1 teaspoon vanilla extract; Pinch of salt; 8 tablespoons SPLENDA® Granulated; 300 g less than 6% fat cream cheese; ½ teaspoon vanilla extract; 2½ tablespoons SPLENDA® Granulated

Sponge Cake with Cream Cheese Filling

Makes8 servings
Prep Time20 min
Cook Time25 min
Cooling Time10 min
Total Time55 min
Calories376
Made withSplenda Granulated Sweetener

Ingredients

For the sponge cake

150 g self raising flour
1 teaspoon baking powder
3 tablespoons dried skimmed milk powder
2 tablespoons ground rice
2 eggs, beaten
7 tablespoons vegetable oil
3 tablespoons skimmed milk mixed with 6 tablespoons water
1 teaspoon vanilla extract
Pinch of salt
8 tablespoons SPLENDA® Granulated

For the cream cheese filling (makes enough to cover the middle and top of an 18 cm / 7 inch cake)

300 g less than 6% fat cream cheese
½ teaspoon vanilla extract
2½ tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy376 kcal482.05%
Total Fat29.30 g37.56%
of which saturates12.80 g4.65%
Total Carbohydrate22.30 g8.11%
of which sugars2.40 g0.87%
Fibre0.90 g3.21%
Protein6.40 g12.8%
Salt0.80 g0.29%

Instructions

Sponge cake

1

Preheat the oven to 180°C.

2

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

3

Sift the flour and baking powder into a bowl.

4

Stir in the Splenda Granulated, dried milk and ground rice.

5

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.

6

Bake for 25 minutes or until a skewer inserted comes out clean.

7

Cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.

8

When cold, the cakes are ready to decorate with the cream cheese filling.

9

Can be stored in an airtight container in the fridge for up to 2 days.

Cream cheese filling

10

Beat together cream cheese, Splenda Granulated and vanilla extract.

11