Ingredients
For an 8 inch (20 cm) baking dish
For the cake
2 Eggs. Please note that eggs must be room temperature.
30g (2½ tbsp) Sugar
30g (2½ tbsp) Truvia
66g (⅓ cup + 2 tbsp) Cake flour
¼ tsp Salt
½ tsp Baking powder
¼ tsp Almond extract
½ tsp Vanilla extract
¼ tsp Freshly grated lemon zest. Grate it directly over the bowl.
135 g (½ cup + 1 tbsp) Skimmed milk. Add it to the cake as soon as it comes out of the oven.
For the frosting
150 g (5½ oz) Low calorie vanilla yogurt
Method
For the cake
In a bowl combine the room temperature eggs, sugar, truvia and flavorings and whip on high for 5 - 10 minutes, or until the mixture triples in volume, lightens in color and forms ribbons. When you have enough air incorporated, the mixture will be very pale in color - like a pale mayonnaise.
This whipping stage is very important. How well you whip the egg mixture will determine how well your sponge rises, and thus the final outcome of the cake. Please check the video for a visual guide.
Once the egg mixture has tripled in size, add the sifted flour, baking powder, salt in two additions. Fold the flour gently into your egg mixture. Do not deflate this mixture or your cake will flatten and the eggs will separate. Do not over mix the batter - as soon as the flour has been incorporated, stop mixing.
Pour mixture into a 8 inch (20 cm) baking dish, lightly greased, floured and lined with parchment paper. Bake the cake immediately in a preheated oven at 160 °C (320 °F) for 15 minutes.
As soon as the cake comes out of the oven (while it's still hot) drench it with milk.
Allow the cake to stand like this for 3 minutes, then take it out of the pan and allow to cool completely.
For the frosting
Frost the cake with the vanilla yogurt.
Tips
This cake has 50 calories per slice without frosting. 62 calories per slice with frosting.
I like to use cake flour as it has less gluten. But you can also use all purpose. Just make sure to not over mix this batter.
50 Calorie Cake; 50 Calorie Birthday Cake; Low calorie recipe
