Sponge Cake
INGREDIENTS
1 cup cornflour
1 cup powdered sweetener
2 teaspoons plain flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
4 large eggs, separated
pinch salt
Filling
2 Tbsp sugar free strawberry jam
whipped cream
METHOD
1 cup cornflour
1 cup powdered sweetener
2 teaspoons plain flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
4 large eggs, separated
pinch salt
Filling
2 Tbsp sugar free strawberry jam
whipped cream
METHOD
- Preheat oven to 180 deg C
- Sift cornflour, plain flour, cream of tartar and bicarbonate of soda 3 times into a bowl.
- Beat egg whites and salt until stiff.
- Gradually add equal and beat until quite stiff.
- Add egg yolks and beat until thick.
- Fold eggs into the flour mixture.
- Pour mixture evenly into 2 greased and lined round cake tins.
- Bake for 20-30 minutes or until skewer comes out clean.
- Remove from the heat and leave to cool for 10 minutes
- Turn out from the tin and place on a rack to cool further
- Once completely cool, spread sugar free strawberry jam to join the two cakes together.
- Serve with whipped cream
Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.
