Tuck into a taste of childhood with a slice of this slimming-friendly version of a sweet and sticky school cake – with sprinkles!
makes 16 squares
2½ Syns each
ready in 50 mins
What you need:
For the sponge:
low-calorie cooking spray
4 eggs, separated
4 level tbsp sweetener
1 tsp vanilla extract
150g self-raising flour
1 level tsp baking powder
For the topping:
100g extra-light plain soft cheese
100g plain quark
2 level tbsp icing sugar, sifted
a few drops of vanilla extract
2 level tsp sprinkles
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Spray a 22 x 22cm cake tin with low-calorie cooking spray and line with greaseproof paper.
2. Put the egg yolks, sweetener and vanilla extract in a large bowl. Using an electric whisk, beat for 5 minutes until pale and slightly thickened.
3. In a clean bowl, whisk the egg whites until soft peaks form. Gently fold into the egg yolk mixture. Sift the flour and baking powder into the bowl and gently fold into the eggs.
4. Spoon the mixture into the prepared tin and bake for 20-25 minutes or until golden and firm. Cool in the tin for 10 minutes, then turn out and leave to cool completely.
5. Make the topping. Put the soft cheese, quark, icing sugar and vanilla extract into a bowl and stir well. Whisk briefly to give a smooth consistency (take care not to over-beat or the mixture will be too loose), then spread evenly over the cake. Chill for 10 minutes, then scatter over the sprinkles. Cut into 16 squares to serve.
You should store your finished school cake in the fridge, where it will keep for up to three days.
Top tip: If you fancy a dollop of custard with your school cake, choose a low-fat version. Slimming World members can check the Syn value of their favourite brand using the barcode scanner or online food search tool.
Credit by : https://www.slimmingworld.co.uk/
