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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great strawberry and cream cheese sponge cake using splenda Ingredients:
150 g whole wheat flour |
1 teaspoon baking powder |
8 tablespoons splenda granular |
3 tablespoons dried powdered milk |
3 tablespoons milk, mixed with 6 tbsp water |
8 tablespoons ground almonds |
2 eggs, beaten |
7 tablespoons corn oil |
1 teaspoon vanilla essence, pinch of salt |
500 g strawberries |
500 g cream cheese |
5 tablespoons splenda granular |
1 teaspoon vanilla extract |
handful sliced almonds |
Directions:
1. For the sponge cake:.
2. Preheat the oven to 180ºC fan.
3. Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
4. Sift flour, baking powder into a bowl. Stir in the Splenda, dried milk and ground almonds.
5. Add eggs, oil, milk with water, vanilla essence and salt.
6. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tbsp of water.
7. Spoon into the prepared tins.
8. Bake for 25 minutes or until a tooth pick inserted comes out clean. Turn out onto a wire rack to cool completely -
9. For the strawberry cream cheese filling:.
10. Lightly stew half a box of fresh strawberries and mash to make a paste. Add 21/2tbs Splenda.
11. Beat together cream cheese, remaining Splenda and vanilla extract.
12. .
13. Layer middle of cake with stewed mashed strawberries and cream cheese mix.
14. Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.
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