Vanilla Jam Sandwich Cake
10 PREP
COOK
TOTAL PREP
12 SERVES TOTAL COOK
SERVES
This is a much healthier version of a traditional sponge cake. So yum when filled with sugar-free berry jam and whipped cream, this cake has been included at many family celebrations and everyone loves it!
Ingredients
1 x pack Simply Swap Foods Vanilla Cupcake Mix ½ cup salted butter, melted (125g) 3 large eggs ½ cup preferred milk ½ cup sugar-free berry jam (available at supermarkets or recipe on my website) 1 cup pure cream 1 tblsp natvia sweetener (or similar granulated sweetener)
Method
Preheat oven to 170°C f/forced and grease and line 20cm cake pan. 1. Pour entire dry mix contents into a large bowl and stir to mix well. 2. In a separate bowl, whisk together melted butter, eggs and milk. 3. Pour wet ingredients into dry ingredients and fold together gently. 4. Pour mixture into lined cake pan and bake for 35-40 minutes or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean). 5. Leave cake in pan for 10 minutes before removing to cool on wire rack. 6. Once cake is completely cold, use a long bread knife to cut horizontally in half. 7. Spread jam evenly on bottom half of cake. 8. Make whipped cream by placing cream and natvia in a bowl and use electric hand beater to beat until thickened. Spread whipped cream on top of jam then replace top layer of cake. 9. Ice with dark chocolate icing (recipe below) and decorate with your choice of berries. SIMPLE DARK CHOCOLATE ICING 80g dark chocolate (min. 70% cocoa) 1 tsp coconut oil 1. Melt chocolate by breaking into pieces and placing in microwave safe bowl with coconut oil on high for 1 minute. Remove and stir. If not fully melted, microwave further 30 secs at a time if needed. Stir well once melted.
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