Raspberry Lemon Sponge Cake

Raspberry Lemon Sponge Cake
prep 17 mins
cook 30 mins
total 47 mins
author shevy (slimming eats)
yield 8 servings
This recipe is vegetarian, Slimming World and Weight Watchers friendly
·      Extra Easy - 5.5 syns per serving
·      Green/Vegetarian - 5.5 syns per serving
·      Original - 5.5 syns per serving
·      WW Smart Points - 4
Ingredients
·      170g of all purpose flour - 29.5 syns
·      2 tsp of baking powder - 0.5 syns
·      1/2 tsp of baking soda
·      1/2 cup (120ml) of sukrin:1 (or other sweetener of choice) - 4 syns
·      1/2 cup of fat free lemon yoghurt (or use vanilla)
·      1 tbs of butter - 5 syns
·      juice and zest of 1/2 a lemon
·      3 large eggs
·      spray oil
for the filling:
·      170g of fresh raspberries
·      1/3 cup (80ml) of fat free Greek vanilla yoghurt
·      2 tbs of low fat cream cheese - 2 syns
·      1 tsp of icing sugar - for dusting - 1 syn
Instructions
1.   Preheat oven to 180c or 350f (gas mark 4)
2.   Sift the flour into a bowl and set aside
3.   In a large bowl, beat together the Sukrin,butter and yoghurt together. Add the eggs 1 at a time until blended.
4.   Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.
5.   Spray two round sandwich tins with spray oil to prevent the cake from sticking and Pour the mixture equally into the two tins.
6.   Bake in the oven for approx 25 -30 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
7.   Allow to cool slightly, then remove from the sandwich tins and cool completely on a wire rack.
8.   Mix the Greek Yogurt in a bowl with the low fat cream cheese.
9.   Place one cake half on a plate and spread with the yoghurt mixture.
10. Add the fresh raspberries and then add the other cake half to the top.
11. Dust with the icing sugar and slice and serve.
12. Enjoy!!
               







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