Simple Low Calorie Sponge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Splenda, 10 tsp (10 grams)Egg, fresh, 2 eggsButter, unsalted, .5 cup Vanilla Extract, 2 tsp Whole Wheat Flour, 1.5 cup Baking Powder, 1.75 tsp Milk, 2%, 1 cup
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the Splenda and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Number of Servings: 12
Recipe submitted by SparkPeople user SISHAB.
2. In a medium bowl, cream together the Splenda and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Number of Servings: 12
Recipe submitted by SparkPeople user SISHAB.
Nutritional Info Amount Per Serving
- Calories: 129.5
- Total Fat: 7.6 g
- Cholesterol: 53.5 mg
- Sodium: 90.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.8 g
- Protein: 3.8 g
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