SW chocolate
and mandarin sponge cake.
12 syns for the whole cake, serve 8 small slices or 4 large ones and only 3 syns for a large slice
12 syns for the whole cake, serve 8 small slices or 4 large ones and only 3 syns for a large slice
6 eggs
1 oz self raising flour
1 oz cocoa powder
9 tablespoons splenda
2 teaspoons orange essence
Filling/Topping:
1 tub quark
Tin of mandarin segments in juice
2 teaspoons orange essence
6 Tablespoons splenda
Whisk egg whites until stiff and in a separtae bowl whisk egg yolks with either the orange essence and splenda, add a 1/4 of the egg white & beat until pale yellow.
Add the flour and coco powder gradually & fold into the mix carefully, when done add the rest of the egg whites & fold in.
Pour into 2 sandwich tins and even out with a spoon. Place in the oven on 190 for about 15 minutes and check regulaly. Once done the cakes should be springy if you press your finger in the middle.
Take out of the oven, leave to cool, and carefully remove from the sandwich tins.
Filling/topping:
Beat the quark with the orange essence and sweetener, spread 3/4 on the bottom layer of the cake and arrange the mandarin segments. Put the top of the cake on & use the rest of the filling to top and add the mandarins as required.
1 oz self raising flour
1 oz cocoa powder
9 tablespoons splenda
2 teaspoons orange essence
Filling/Topping:
1 tub quark
Tin of mandarin segments in juice
2 teaspoons orange essence
6 Tablespoons splenda
Whisk egg whites until stiff and in a separtae bowl whisk egg yolks with either the orange essence and splenda, add a 1/4 of the egg white & beat until pale yellow.
Add the flour and coco powder gradually & fold into the mix carefully, when done add the rest of the egg whites & fold in.
Pour into 2 sandwich tins and even out with a spoon. Place in the oven on 190 for about 15 minutes and check regulaly. Once done the cakes should be springy if you press your finger in the middle.
Take out of the oven, leave to cool, and carefully remove from the sandwich tins.
Filling/topping:
Beat the quark with the orange essence and sweetener, spread 3/4 on the bottom layer of the cake and arrange the mandarin segments. Put the top of the cake on & use the rest of the filling to top and add the mandarins as required.
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