“A great strawberry and cream cheese sponge cake using splenda”

Ingredients Nutrition


  1. For the sponge cake:
  2. Preheat the oven to 180ºC fan.
  3. Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
  4. Sift flour, baking powder into a bowl. Stir in the Splenda, dried milk and ground almonds.
  5. Add eggs, oil, milk with water, vanilla essence and salt.
  6. 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.
  7. Spoon into the prepared tins.
  8. Bake for 25 minutes or until a tooth pick inserted comes out clean. Turn out onto a wire rack to cool completely --
  9. For the strawberry cream cheese filling:
  10. Lightly stew half a box of fresh strawberries and mash to make a paste. Add 2½tbs Splenda.
  11. Beat together cream cheese, remaining Splenda and vanilla extract.
  12. .
  13. Layer middle of cake with stewed mashed strawberries and cream cheese mix.
  14. Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.

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