Ingredients for Light Rock Cakes
- 1 1/2 cups self-raising flour
- 1/2 cup sultanas
- 100g dried cranberries
- 1/2 teaspoon cinnamon
- 1/4 cup reduced fat margarine
- 1/4 cup skim milk
- 2 large egg whites
- cooking spray, as needed
- 1/2 cup caster sugar, plus extra for sprinkling
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- baking paper (for lining)
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How to Make Light Rock Cakes
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with baking paper.
- Sift 200g self-raising flour into a large bowl. Add 100g caster sugar, 1/2 teaspoon baking powder, and a pinch of salt. Mix well.
- In a microwave-safe jug, melt 100g margarine.
- Add 100ml milk to the melted margarine and whisk until smooth.
- Add 2 large egg whites to the milk mixture and whisk until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Stir in 100g dried cranberries.
- Drop rounded tablespoons of the mixture onto the prepared baking tray, leaving some space between each cake.
- Sprinkle extra caster sugar over the top of each cake.
- Bake for 20-25 minutes, or until the cakes are pale golden brown and a skewer inserted into the centre comes out clean.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
1g
Carbs
7g
