Sponge Cake with Cream Cheese Filling

8 servings, ready in 55 minutes

This classic Sponge Cake with Cream Cheese Filling is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!

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.

 

Ingredients

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  • For the sponge cake
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  • 150g 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
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  • For the cream cheese filling (makes enough to cover the middle and top of an 18cm / 7 inch cake)
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  • 300g less than 6% fat cream cheese
  • 2½ tbsp SPLENDA® Granulated
  • ½ tsp vanilla extract

Nutrition information

per serving
Energy 376kcal
Fat 29.30g
of which saturates 12.80g
Carbohydrate 22.3g
of which sugars 2.40g
Fibre 0.90g
Protein 6.40g
Salt 0.80g

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