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This Raspberry Sponge Cake tastes as good as it looks! Try it out this weekend to impress your family and friends!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats

  • Serves: 10
  • Prep: 10 Minutes
  • Cook: 25 Minutes, Chill 30 Minutes
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    14g 4g 13g 842 201 96g
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This Raspberry Sponge Cake tastes as good as it looks! Try it out this weekend to impress your family and friends!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats

  • Serves: 10
  • Prep: 10 Minutes
  • Cook: 25 Minutes, Chill 30 Minutes
Metric | Imperial Measurement Conversions

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

  1. Preheat your oven 150C and line 2 x18cm cake tins with baking paper.
  2. Beat the egg whites to soft peaks gradually incorporating the Natvia while beating.
  3. Add the lightly beaten yolks to the whites.
  4. Sift the dry ingredients together.
  5. Fold the dry ingredients into the beaten egg mix.
  6. Pour into lined tins and bake for 25 minutes.
  7. Once cooked turn out on to a cooling rack to cool.
  8. 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
  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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