Vic's sandwich cakes
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 3 • Difficulty: Easy
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Vic. A healthy twist on the traditional Victorian sandwich cake, these soft, light and fluffy mini cakes, filled with thick and creamy yoghurt and fresh strawberries, make a delightful dessert.
Ingredients
Oat bran
80 g
Natural sweetener
2 tbs, granulated
Baking powder
1 tsp
Egg(s)
1 medium, lightly beaten
99% fat-free, plain Greek yoghurt, unsweetened
245 g, (145g, plus an extra 100g, to serve)
Vanilla essence
2 tsp
Fresh strawberries
1 cup(s), sliced (130g)
Icing sugar
½ tsp
Instructions
1
Preheat oven to 180°C. Place oat bran, sweetener, baking powder, egg, yoghurt and vanilla in a medium bowl and stir to combine (don’t overmix). Spoon mixture evenly into a 6hole ⅓ cup (80 ml) capacity silicone muffin tray.
2
Bake for 25 minutes, or until a skewer inserted in the centre of cakes comes out clean. Stand cakes in muffin tray for 5 minutes, then transfer to a wire rack to cool.
3
To serve, arrange a layer of strawberry slices over 3 cakes and top with yoghurt. Gently place remaining cakes, top-side down, over filling to make 3 sandwich cakes. Dust with sifted icing sugar.
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