Raspberry Sponge Cake
Serves: 10
Prep: 10 Minutes
Cook: 25 Minutes, Chill 30 Minutes
Ingredients
100 g Natvia Natural Sweetener
4 Eggs
130 g Custard Powder
0.5 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.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 14g | 4g | 13g | 842 | 201 | 96g |
