Mini Strawberry Sponges
-
Prep Time
10 MINS
-
Cook Time
12 MINS
- KCals 48
- Carbs 1G
9 Servings
Ingredients
For the Cakes
- 25 grams Sukrin Coconut Flour
- 1 tsp Sukrin icing sugar
- 2 tbsp granulated sweetener
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
For the Filling
- 1 tbsp quark
- 1 tsp reduced sugar strawberry jam
- 3 strawberries thinly sliced
- 1 tbsp granulated sweetener
- 1/2 tsp xanthan gum
Instructions
-
Pre-heat the oven to 160 degrees.
-
Whisk together the eggs and granulated sweetener into a bowl until frothy. An electric whisk is best for this.
-
Fold in the flour, baking powder and vanilla extract and divide evenly into a 9 hole silicone mini muffin mould.
-
Cook for 12 minutes until golden and cooked through and then leave to cool on a wire rack.
-
Whilst the cakes are cooking, make the filling. Add the quark, jam, granulated sweetener and xanthan gum into a bowl and mix well until it starts to thicken. Leave to chill in the fridge until the cakes have cooled.
-
When the cakes are cooled, cut each cake in half and spread a little of the filling on the bottom half, top with a slice of strawberry then replace the top half. Add a tiny bit of filling to the top of the cake and place a strawberry slice on top.
-
Dust with Sukrin icing sugar and serve!