Today I needed REAL cake, so decided to see if I could make a sponge cake low in syns. This was delicious and hard to believe it was suitable while on a diet. Great served with a nice cup of tea or just as it comes
Raspberry and Lemon Sponge Cake
Slimming Eats Recipe
Green – 5 syns per serving
Extra Easy – 5 syns per serving
Original – 5 syns per serving
- 6oz of self raising flour (31 syns)
- 1 cup of Splenda
- 5 teaspoons of sugar (4 syns)
- 4 teaspoons of low fat spread (3.5 syns)
- 1/2 cup of fat free lemon yoghurt (use vanilla if you cant get lemon)
- Juice and zest of a lemon
- 3 eggs
- Low calorie buttery spray
for the filling:
- some fresh raspberries
- 8 tablespoons of quark
- 2 teaspoons of splenda
- 2 teaspoons of icing sugar – for dusting (1 syn)
Preheat oven to 200c or 400f (gas mark 6)
Sift the flour into a bowl and set aside
In a large bowl, beat together the Splenda, sugar, butter and yoghurt together. Add the eggs 1 at a time until blended.
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.
Spray two round sandwich tins with low calorie buttery spray to prevent the cake from sticking and Pour the mixture equally into the two tins. Bake in the oven for approx 25 mins until golden brown and a toothpick entered in the centre of the cake comes out clean. (do not open oven through cooking time)
Allow to cool completely on a wire rack.
Mix the quark in a bowl with the 2 teaspoons of splenda.
When the cake is cool, get one half of the cake and spread with the quark mixture, top with fresh raspberries and then sandwich together with the other cake half. Using a sieve dust the top with the teaspoon of icing sugar.
Cut into 8 equal sized slices. ENJOY!!!
The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information: