Low Fat Dessert Recipes - White Chocolate Cake

This cake will be popular with all the family, and is a great treat to have without ruining your diet.

White Chocolate Cake

Serves: 10

Prep time: 20 minutes

Cooking time: 20 minutes

Ingredients:

Low fat cooking spray

For the sponge

100g (3 1/2oz) low fat polyunsaturated margarine

100g (3 1/2oz) caster sugar

175g (6 oz) self raising flour, sifted

2 eggs

1/2 teaspoon vanilla extract

4 tablespoons skimmed milk

a pinch of salt

For the filling

50g (1 3/4oz) white cooking chocolate

150g (5 1/2oz) low fat soft cheese

2 tbsp icing sugar

200g (7oz) raspberries

Step By Step:

1. Preheat the oven to Gas Mark 3/160oc/fan oven 140oc. Lightly spray two 18cm (7 inch) cake tins with low fat cooking spray and line them with baking parchment.

2. Place all the sponge ingredients together in a mixing bowl and beat for 2-3minutes, using an electric whisk, until pale and fluffy. Divide between the prepared cake tins and spread out evenly. Bake for 18-20 minutes until risen and springy to the touch. Turn out on to a wire rack to cool.

3. Use a vegetable peeler to make 10g (1/4oz) white chocolate shavings to top the cake, and set aside in the fridge.

4. Break up the remaining chocolate and place in a heatproof bowl, set over a pan of gently simmering water until melted. Cool slightly, then beat in the soft cheese and icing sugar until smooth. Chill in the fridge until needed.

5. To assemble the cake, spread half the white chocolate frosting over one layer of sponge and gently press in the raspberries. Top with the second sponge and spread the remaining frosting on top. Scatter the white chocolate shavings over the cake. Keep in the fridge until ready to serve.