Cinnamon Apple Sponge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large Eggs1 tsp Baking Soda1 cup white, all-purpose, flour1 med Apple, unpeeled1 tsp. lemon juice1 cup ground Almonds1 Tbsp Cinnamon, ground2 cups grated Sweet potato3/4 cup Splenda 3/4 cup Powdered Sugar, unsifted 3 Tbsp Lemon juice
Prepare a 9 inch springform cake pan by spraying with cooking spray. Place a piece of parchment paper on the bottom and lightly spray too.
Core apple. Cut into small dices. Drizzle a teaspoon of lemon juice on apples, stir to prevent browning.
Use an electric mixture to beat eggs and Splenda together until light and fluffy about 4 minutes.
Mix in sweet potato lightly.
Add all dry ingredients and beat until incorporated.
Fold in apples.
Pour into prepared pan.
Bake at 350F for a hour. Check about half way through. If the top is too brown, put a piece of foil on top.
Mix 3/4 c confectioners sugar with 3 T lemon juice. Whisk until smooth. Pour over the top of the hot cake.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user BONMARCHE.
Core apple. Cut into small dices. Drizzle a teaspoon of lemon juice on apples, stir to prevent browning.
Use an electric mixture to beat eggs and Splenda together until light and fluffy about 4 minutes.
Mix in sweet potato lightly.
Add all dry ingredients and beat until incorporated.
Fold in apples.
Pour into prepared pan.
Bake at 350F for a hour. Check about half way through. If the top is too brown, put a piece of foil on top.
Mix 3/4 c confectioners sugar with 3 T lemon juice. Whisk until smooth. Pour over the top of the hot cake.
Serves 12.
Number of Servings: 12
Recipe submitted by SparkPeople user BONMARCHE.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 5.5 g
- Cholesterol: 53.1 mg
- Sodium: 124.9 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.7 g
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