Zutaten für Berry Cherry Sponge Cake
- Egg Whites
- Egg Yolks
- Splenda Sugar Substitute
- Lemon Juice
- Lemon Peel
- Almond Extract
- Potato Starch
- 2 teaspoons Baking Powder
- Light Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 cup Milk
- Sugar Free Strawberry Jam
- 1 cup Cherries
- 1 cup Blueberries
- Water
- Cornstarch
- Sugar Free Chocolate Syrup
- 1 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 teaspoon Salt
- 2 large Eggs
- 1/4 cup Unsalted Butter, melted
- Powdered Sugar (for dusting, optional)
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Zubereitung von Berry Cherry Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or tart pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk together the eggs, milk, and vanilla extract until light and frothy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the melted butter.
- Fold in the berries and cherries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
64g
Fat
24g
Carbs
11g
