I love cake. All the cake. Oh, except Carrot Cake. But most cakes. My point is, life is cake … and cake is life.
Following Slimming World means that you have to become quite inventive when it comes to making cakes. No more flour, cream or jam … instead you’re eating eleventy billion eggs a day and whisking them to within an inch of their lives just to make something that vaguely resembles sponge.
Let’s face it, it’s not the same BUT I think most Slimming World cakes are a great alternative if you’re looking for something cakey to eat.
If I need a big chocolate hit, I make either my Slimming World Weetabix Chocolate Brownies or my Slimming World Chocolate Cake, and both are lovely, but PSW (pre-Slimming World), my favourite cakes were always fruity and creamy – just like me! Ewww, not quite sure that’s a good analogy, but suffice to say I would pay seriously big bucks for a good slice of Swiss Roll.
Which leads me nicely onto today’s recipe. I’ve seen this recipe floating around the interweb for a while now, so a big hat tip to everyone else who posted it. I think my recipe is a slight amalgamation of everyone else’s! For example, I’ve added a sachet of low-calorie white chocolate powder instead of sweetener, and I think it makes the world of difference.
I’ve made this cake twice now – not intentionally – but I’ve explained just what happened to the cake later on. This isn’t without … erm, issues. But if you’re looking for a cake that is super airy, fruity and creamy, this is it!
- 4 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 tub of quark (250g)
- 3 tablespoons of sweetener (level)
- 1 sachet of White Chocolate Options/Highlights (choose your favourite flavour)
- Raspberries (or whatever fruit tickles your fancy)
- Separate the 4 eggs into two bowls, yolks and whites.
- Add ½ tub of quark, sweetener, vanilla essence & baking powder to the yolks.
- Whisk into a creamy consistency and put to one side.
- Take the egg whites and whisk until stiff.
- Add half of the egg whites to the egg yolk mixture and stir in gently.
- Then fold the other half of the eggs whites into the mixture.
- Take an oven tray, and line with non-stick baking paper (NOT GREASEPROOF) and spray with spray oil (or the spawn of Satan, a.k.a. Frylight).
- Pour the mixture on the tray/paper.
- Bake for 15-20 minutes until golden brown at 175c (dependent on your oven).
- Whilst warm peel the paper from the cake (gently) and then lay cake out to cool. Good luck – this bit isn’t easy!
- Take the remainder of the quark and add the Options/Highlights sachet (or sweetener to taste) and stir.
- Once the cake is cool, spread the quark onto it and add the fruit.
- Gently roll the cake up into a roll (like a swiss roll).
- Slice the cake and serve.
Instead of just posting photos of how to make this, I thought I’d make you a video! It’s very short, don’t worry, but it will explain exactly how to make this and what it should look like.
Now I’m over the trauma of trying to get the damn greaseproof paper off – DO NOT USE GREASEPROOF PAPER, USE NON-STICK, I think I managed to produce something quite tasty. I’ll be honest, I cocked the first cake up I made because I didn’t cook it long enough – look, Quark omelette … yum!
I baked the second batch longer (20 minutes) and the texture was much more cake-like. I can’t for the life of me work out how to get the greaseproof paper off though! I spray oiled everything in sight, including me, but it still ripped half the cake off. If anyone makes this and works it out, please let me know!
If you don’t use the Options/Highlights sachet, and you use plain quark, it’s ½ syn for the whole cake. THE WHOLE CAKE! If you do use Options (and plain quark) its 2.5 syns. Be warned though – I used vanilla flavoured Quark and I’ve been reliably informed that’s 2 syns, so just amend your syns accordingly. Therefore, my cake came to 4 syns. But it’s all pretty good going. I hope you enjoy making it, I’d love to see your photos.