Strawberry Parade
"A great strawberry and cream cheese sponge cake using splenda"
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 150 g whole wheat flour
- 1 teaspoon baking powder
- 8 tablespoons Splenda granular
- 3 tablespoons dried powdered milk
- 3 tablespoons milk, mixed with 6 tbsp water
- 8 tablespoons ground almonds
- 2 eggs, beaten
- 7 tablespoons corn oil
- 1 teaspoon vanilla essence, pinch of salt
-
For the strawberry cream cheese filling
- 500 g strawberries
- 500 g cream cheese
- 5 tablespoons Splenda granular
- 1 teaspoon vanilla extract
- handful sliced almonds
directions
-
For the sponge cake:
- Preheat the oven to 180ºC fan.
- Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
- Sift flour, baking powder into a bowl. Stir in the Splenda, dried milk and ground almonds.
- Add eggs, oil, milk with water, vanilla essence and salt.
- Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tbsp of water.
- Spoon into the prepared tins.
- Bake for 25 minutes or until a tooth pick inserted comes out clean. Turn out onto a wire rack to cool completely --
-
For the strawberry cream cheese filling:
- Lightly stew half a box of fresh strawberries and mash to make a paste. Add 2½tbs Splenda.
- Beat together cream cheese, remaining Splenda and vanilla extract.
- .
- Layer middle of cake with stewed mashed strawberries and cream cheese mix.
- Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.
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