Desserts & Baking

Reduced sugar jam-and-cream sponge cake

By Abigail Donnelly
6 to 8
Easy
15 minutes
30 minutes
Wine/Spirit Pairing
Bon Courage White Muscadel 2016
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Ingredients

Method
  • 6 free-range eggs, separated
  • 1 cup maple syrup
  • 1 t vanilla extract
  • 130 g flour, sifted
  • 1 cup crème fraîche
  • 1⁄2 cup sugar-free raspberry or strawberry jam

Method

Ingredients

Preheat the oven to 160°C and grease a 25 cm cake tin.

Using an electric mixer, beat the egg yolks until light and fluffy, then add maple syrup and vanilla and beat again.

In a separate bowl, beat the egg whites until stiff peaks form, then fold the egg yolk mixture into the egg white mixture and sift in the flour. Mix gently, then pour into the cake tin and bake for 30 minutes.

Allow to cool. To serve, spread the crème fraîche over the cake and top with the jam.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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