Preheat the oven to 150°C.
- Makes10 servings (10 slices)
- Prep Time10 min
- Baking Time1 hr
- Total Time1 hr 10 min
- Made withSplenda Granulated
- 3 eggs
- 1 g salt
- 260 g light yogurt
- 1 tbsp lemon juice (10 g)
- 1 tbsp lemon zest
- 35 g flour
- 10 g corn starch
- 1 tsp vanilla extract
- ½ tsp baking soda
- 5 full tsp skimmed milk powder (15 g)
- 12 g Splenda Granulated (12 full teaspoons)
Nutrition Info Per Serving
- % Daily Value*
- Energy61 kcal78.21%
- Total Fat1.53 g1.96%
- Total Carbohydrate11.03 g4.01%
- Fibre0.10 g0.36%
- Protein4.06 g8.12%
Break the yolks of 3 eggs into a bowl and the whites into a separate whisking bowl.
Add salt and yogurt into the bowl with the egg yolks. Whisk with a blender for 1-2 minutes until homogenised.
Add the sifted flour, corn starch, milk powder and Splenda Granulated into the bowl with the egg yolks. Add lemon juice and rind on it and whisk again with a blender for 1-2 minutes and set aside.
Add baking soda to the bowl with the egg whites and whisk until the egg whites rise and become thick and creamy. Add vanilla extract and mix at low speed for a while.
Divide the egg whites into thirds and gradually add them to the bowl with the egg yolks and mix with a spatula, alternating the ingredients from bottom to top. The aim is to keep the egg whites as foamy as possible.
Grease a small cake mould and pour the cake mixture into it. Place the cake mould on a large baking tray and add hot water to the baking tray.
Bake in a preheated oven at 150°C for 20 minutes, then turn the temperature down to 140°C and bake for 40 minutes.
Your Sponge Cake with Splenda is ready. Enjoy your meal.
* If sugar was used instead of Splenda, 1 portion calorie would be 81 calories!