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!!
Source http://www.slimmingeats.com
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