Raspberry cream victoria sponge
- Number of Servings: 8
Ingredients
* Granulated Sugar, 50 grams * Light Flora , 175 g * Egg, fresh, 3 medium * Flour, whole grain, 175 grams * Raspberries, 200 grams * Honey, 25 grams * Oikos Organic Greek Yogurt, Plain, 3 oz * 1tsp baking powder*1 tsp almond essence
Blend together sugar, low fat spread and almond essence with the back of a wooden smooth until the mixture is smooth.
Whisk together eggs, and slowly add them into the mixture.
Add the flour and baking power, mix well until smooth.
Divide the final mixture into two round baking trays, and bake for 20-25 minutes at 200 degrees.
Meanwhile, poach the raspberries in honey for a few minutes and drain well.
Once the cake bases are cooked, spread a layer of yogurt and a layer of raspberries between the sponges.
Decorate with raspberries and icing sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user DASHINGJIMMY.
Whisk together eggs, and slowly add them into the mixture.
Add the flour and baking power, mix well until smooth.
Divide the final mixture into two round baking trays, and bake for 20-25 minutes at 200 degrees.
Meanwhile, poach the raspberries in honey for a few minutes and drain well.
Once the cake bases are cooked, spread a layer of yogurt and a layer of raspberries between the sponges.
Decorate with raspberries and icing sugar.
Number of Servings: 8
Recipe submitted by SparkPeople user DASHINGJIMMY.
Nutritional Info Amount Per Serving
- Calories: 228.1
- Total Fat: 10.5 g
- Cholesterol: 70.1 mg
- Sodium: 155.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 4.4 g
- Protein: 5.9 g
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