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Sponge Cake with Cream Cheese Filling

Serves 8 (Makes an 18cm cake)

Preparation Time: 10min

Bake Time: 20 Min

For the Sponge

2/3 cup self raising flour
1 tsp baking powder
8 tbsp SPLENDA® Granular
tbsp dried skimmed milk powder
2 tbsp ground rice
3 eggs, beaten
7 tbsp vegetable oil
3 tbsp skimmed milk mixed with 6 tbsp water
1 tsp vanilla essence
pinch of salt

For the cream cheese filling

300g cream cheese (less than 6% fat)
2½ tbsp SPLENDA® Granular
½ tsp vanilla extract 
 

For the sponge cake

1. Preheat the oven to 180ºC/170ºC (Fan/Regular).
2. Line the bases of 2 x 18cm round cake tins and grease the sides with low fat cooking spray.
3. Sift the flour and baking powder into a bowl. Stir in the SPLENDA® Granular dried milk and ground rice.
4. Add the eggs, oil, milk with water, vanilla essence and salt. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tbsp of water.
5. Spoon into the prepared tins and level the tops.
6. Bake for 20 minutes or until a skewer inserted comes out clean. Cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
7. When cold, the cakes are ready to decorate with the cream cheese filling. Can be stored in an airtight container in the fridge for up to 2 days.
    

For the cream cheese filling

1. Beat together cream cheese, SPLENDA® Granur and vanilla extract.
2. Use one third to sandwich together the sponge cakes and spread the remaining mixture over the top of the cake.

RECIPE TIPS

• Decorate with fresh strawberries,  blueberries, or fruit of your choice. (Not included in Nutrition Information).