Raspberry and Lemon Sponge Cake

By ahree

Ingredients

• for the filling:
• 6 oz of self raising flour (30 syns)
• 1 cup of Splenda
• 5 teaspoons of sugar (5 syns)
• 4 teaspoons of low fat spread (4 syns)
• 1/2 cup of fat free lemon yoghurt (use vanilla if you cant get lemon)
• Juice and zest of a lemon
• 3 eggs
• Frylight/Pam buttery spray
• some fresh raspberries
• 8 tablespoons of quark
• 2 teaspoons of splenda
• 1 teaspoon of icing sugar – for dusting (1 syn)

Details

Adapted from slimmingeats.com

Preparation

Step 1

Preheat oven to 200c or 400f

Sift the flour into a bowl and set aside

In a large bowl, beat together the Splenda, sugar, butter and yoghurt together. Add the eggs 1 at a time until blended.

Add half the flour along with the juice and zest of a lemon, beat well and then add the remaining flour and beat until smooth.

Spray two round sandwich tins with Frylight/Pam buttery spray to prevent the cake from sticking and Pour the mixture equally into the two tins. Bake in the oven for approx 25 mins until golden brown and a toothpick entered in the centre of the cake comes out clean.

Allow to cool completely on a wire rack.

Mix the quark in a bowl with the 2 teaspoons of splenda.

When the cake is cool, get one half of the cake and spread with the quark mixture, top with fresh raspberries and then sandwich together with the other cake half. Using a sieve dust the top with the teaspoon of icing sugar.

Cut into 8 equal sized slices. ENJOY!!!