Recipe Talk

does neone no the recipes for victoria sponge cakes or fruit cake?
but im on weight watchers at the in so want low fat or low calorie versiona

Victoria Sponge
cakes & bakes

Was POINTS® Value: 5
Now POINTS® Value: 3.5

Servings: 8

Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy

This lovely traditional sponge will really satisfy your craving.

Ingredients
150 g self raising flour
1 teaspoon baking powder
24 teaspoon Tate & Lyle Splenda low Calorie Sweetener Granular, (or 8 tablespoons)
2 medium egg(s), beaten
7 tablespoon vegetable oil
4 tablespoon skimmed milk, mixed with 2 tbsp water
1 teaspoon vanilla essence
9 level teaspoon low-calorie jam
1 teaspoon icing sugar, to dust
Instructions
Preheat the oven to Gas Mark 4/180C/fan oven 170C. Base line and spray with low fat cooking spray 2 x 18cm/7in cake tins.

Sift the flour and baking powder in to a bowl. Stir in the Splenda. Beat together the eggs, oil, milk and vanilla extract.

Using a large metal spoon carefully fold the wet ingredients into the dry until well combined. The mixture should have a soft dropping consistency. Spoon into the prepared tins and bake for 25 mins. A skewer inserted should come out clean when cooked

Cool for 5 mins in the tin and then turn out onto a wire rack. Remove the base lining and leave to cool.

Spread one cake with the jam and place the other on top. Dust with icing sugar and serve.
Chef Tips
Cakes baked with Splenda do not display the normal cooked signs like springing back when touched or looking slightly shrunken from the sides, so the most reliable method is to use a skewer that when inserted comes out clean.

As Splenda does not have the preserving qualities of sugar it is best to store this cake in an airtight container in the fridge. Keeps for 2-3 days.

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