225g (8oz) low fat spread
120ml (8 tbsp) Hermesetas Granulated Sweetener
3 eggs, medium, beaten
225g (8oz) self-raising flour
15ml (1tbsp) baking powder
30ml (2tbsp) milk
2.5ml (½ tsp) vanilla essence
30ml (2 tbsp) reduced sugar raspberry jam and
a little extra Hermesetas Granulated Sweetener to sprinkle on top
|Portion||0||230||22.0 g||13.0 g|
Preheat oven to 190ºC (375ºF/Gas Mark 5) and lightly oil 2 x 18 cm (7 in) sandwich tins. Line the base with greaseproof paper cut to fit. Cream low fat spread and Hermesetas Granulated Sweetener together until well blended. Gradually beat in the eggs adding a little flour each time. Sift remaining white flour with the baking powder and add it to the mixture with the milk and vanilla essence. Lightly and quickly fold the ingredients together then divide mixture between the tins. Spread the mixture level and bake for 20 minutes or until risen or golden brown.
Turn out onto a wire tray and leave to cool. Remove the greaseproof paper lining.
Spread the jam over the top of one cake place the other cake on top and sprinkle the surface with the extra Hermesetas Granulated Sweetener. Keep the cake in a cool place for up to 2 days.