Sponge cake
175 g butter/lactose free butter
75 g dextrose powder
100 g corn sugar
3 eggs
175 g plain flour
2 tsp baking powder
Low fructose jam
- Pre-heat the oven to 180 degrees
- Cream the butter and dextrose together until fluffy
-
Add the eggs, one by one and mix well
-
Mix the baking powder with the flour. Add to the mixture
-
Beat the mixture well
-
Pour the mixture into a greased 26 cm round
tin and bake in the oven for approx. 30 minutes
-
Take
out of the oven and leave to cool
-
Remove carefully from the tin, when cool, and slice the cake in the middle to become two
halves
-
Spread the jam on one half of the cake and place the other half on
top
-
Sprinkle with dextrose and enjoy
:)