This Raspberry Sponge Cake tastes as good as it looks! Try it out this weekend to impress your family and friends!
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- Serves: 10
- Prep: 10 Minutes
- Cook: 25 Minutes, Chill 30 Minutes
INGREDIENTS
-
100
g
Natvia Natural Sweetener
-
4
Eggs
-
130
g
Custard Powder
-
1/2
teaspoon
Bi Carb Soda
-
1
teaspoon
Cream of Tartar
-
Natvia Rasberry Jam
-
Thickened Cream, whipped
-
Fresh Rasberries
METHOD
- Preheat your oven 150C and line 2 x18cm cake tins with baking paper.
- Beat the egg whites to soft peaks gradually incorporating the Natvia while beating.
- Add the lightly beaten yolks to the whites.
- Sift the dry ingredients together.
- Fold the dry ingredients into the beaten egg mix.
- Pour into lined tins and bake for 25 minutes.
- Once cooked turn out on to a cooling rack to cool.
- Top with Natvia sugar free raspberry jam, cream, fresh raspberries and blitzed Natvia.
-
Nutritional Info
| Carbs |
Pro |
Fats |
Energy KJ |
Calories |
Serving size |
| 14g |
4g |
13g |
842 |
201 |
96g |
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