Slimming World Mini Egg Sponge Cake

Slimming World Mini Egg Sponge Cake

prep 15 mins

cook 15 mins

total 30 mins

author shevy (slimming eats)

yield 6 servings

This recipe is Vegetarian, Slimming World and Weight Watchers friendly

·      Extra Easy - 5.5 syns per slice 

·      Green - 5.5 syns per slice 

·      Original/SP - 5.5 syns per slice

·      WW Smart Points - 4

Ingredients

·      100g of plain flour - 17.5 syns

·      1/2 cup of sukrin: 1 (or other sweetener of choice) - 4 syns

·      1 tsp of baking powder - syns negligble

·      3 eggs

For the icing:

·      1/2 cup (120ml) of fat free cottage cheese (drain excess liquid) or use quark

·      1 tbs of icing sugar - 1.5 syns

·      1/2 tsp of vanilla extract

·      drop of food colouring of choice (I used yellow)

·      2 tbs of no added sugar jam - 2 syns

·      1 cup of fresh raspberries

·      6 mini eggs - 5 syns

·      1.5 tsp of sprinkles - 1.5 syns

Instructions

1.   Preheat oven to 200c/400f

2.   Add the eggs and sukrin: 1 to a bowl and whisk until the mixture is creamy and thickened, this will take about 5 or so minutes, I used my food mixer.

3.   Sieve in the flour and baking powder, whisking as you do until it is all combined.

4.   Add the tbs of water, just to loosen the mixture slightly. 

5.   Line a baking tray with parchment paper

6.   Spray over the top with spray oil

7.   Pour the mixture onto the tray and tap the tray gently onto a hard surface to spread out evenly in a rectangle

8.   Place in the oven and bake for 15 mins

9.   Remove, cover over with a clean tea towel and set aside to cool while you make the icing

For the icing:                    

1.   Add the cottage cheese to a blender with the vanilla and blend till smooth.

2.   Pour into a bowl and whisk in the icing sugar. Add a drop of desired food colouring and mix till combined.

3.   Trim off the rough edges off the cake to make it all even and then slice the cake into 12 equal sized squares.

4.   Get 6 of the squares and spread with the jam 

5.   Spread out the fresh raspberries and then top with the other 6 squares.

6.   Spread the top of each cake with the icing and sprinkle with the sprinkles and top each piece with a mini egg.

7.   Enjoy

Source http://www.slimmingeats.com

                                          

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