Sometimes, only cake will do! This light, moist sponge is bursting with juicy strawberries and creamy filling!
Have you been inspired by this year’s Bake Off? If you’ve got the urge to get your mixer out, we’ve got the recipes to satisfy your sweet tooth.
When you join Slimming World, you’ll open a cake-tin full of delicious dessert recipes – including cakes, biscuits, puddings, cheesecakes, mousses and more. And they all fit perfectly into the Food Optimising plan, so you can enjoy them without a single crumb of guilt.
Is a good old fashioned Victoria sponge cake is tickling your fancy? Try this simple 3-step recipe for a classic strawberries and cream sponge that pairs perfectly with a cuppa.
Wooden spoon at the ready… steady… bake!
Slimming World Victoria sponge Recipe
serves 10
6 Syns per serving
ready in 50 mins
What you need:
200g low-fat spread suitable for baking
6 level tbsp sweetener
4 eggs
few drops of vanilla essence
200g self-raising flour
200g plain quark
175g no-added-sugar, fat-free strawberry yogurt
500g strawberries
1 level tsp icing sugar, to dust
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Line 2 x 20cm cake tins with greaseproof paper. Mix the spread with the sweetener until smooth and then gradually beat in the eggs and vanilla essence. Sift the flour and fold into the mixture.
2. Divide the mixture between the cake tins and bake for 25-30 minutes (until the sponge springs back when lightly touched). Remove from the oven and turn out onto a wire rack to cool completely.
3. Mix the quark with the yogurt; halve most of the strawberries and slice the remainder. Place one sponge on a plate, top with the strawberry halves and pour over the yogurt mixture. Place the second sponge on top and decorate with the sliced strawberries. Dust with a little icing sugar and slice into 10 equal portions to serve.
