Method

Sponge cake method:

Preheat the oven to 180ºC/170ºC (Fan/Regular).

Line the bases of 2 x 18cm round cake tins and grease the sides with low fat cooking spray.

Sift the flour and baking powder into a bowl. Stir in the SPLENDA® Granular, dried milk and ground rice.

Add the eggs, oil, and 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.

Spoon into the prepared tins and level the tops.

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.

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.

Cream cheese filling method:

Beat together cream cheese, SPLENDA® Granular and vanilla extract.

Use one third to sandwich together the sponge cakes and spread the remaining mixture over the top of the cake.