Fruit Cocktail and Custard Cake
Serves 12
Ingredients: IngredientsCake125 ml ( ½ cup) Cake Flour 5 ml (1 tsp) Baking Powder Pinch of Salt 125 ml (85 g) Huletts SUGAlite 3 Extra Large Eggs, separated 15 ml (1 tbsp) Lemon Juice 2.5 ml ( ½ tsp) Vanilla Essence Filling 500 ml (2 cups) Fat Free Milk 125 ml (85 g) Huletts SUGAlite Pinch of Salt 10 ml (2 tsp) Vanilla Essence 1 Extra Large Egg 75 ml (3 tbsp) Cake Flour 1 Tin Fruit Cocktail (Suitable for diabetics) |
Method:
Method
Cake- Sift the flour, baking powder, salt and Huletts SUGAlite together. Beat the egg whites until they are stiff.
- Beat the egg yolks, lemon juice and vanilla essence together. Combine the two egg mixtures together and fold them into the dry ingredients.
- Line and grease a Swiss Roll baking tray and pour the mixture into it. Bake in a preheated oven at 200°C for 10–12 minutes. Turn out and leave to cool. Cut off the edges and cut the cake in half.
Filling
- Bring the milk, Huletts SUGAlite and salt to the boil in a pot and ensure all the SUGAlite is dissolved. Mix the vanilla essence, egg and cake flour together and add the milk to the flour mixture.
- Pour the filling back into the pot and bring it to the boil, stirring continuously. Take off the heat and leave to cool.
- Open the tin of fruit cocktail and drain the fruit of its syrup. Spread the prepared filling on one half of the cake and top with the fruit cocktail, place the other half of the cake on top of the fruit cocktail. Cut into squares and serve.
Recommend: 1 slice per serving
| Nutrition Facts | (per serving) |
| Kilojoules | 443 kJ |
| Total Fat | 1.9 g |
| Saturated Fat | 0 |
| Cholesterol | 25 mg |
| Sodium | 190 mg |
| Total Carbohydrate | 17.4 g |
| Dietary Fibre | 0.5 g |
| Sugars | 6 g |
| Protein | 4.2 g |
| GI | 42 |
| GL | 7 |
| Classification: Low fat | |
