Huge huge responce on both Instagram and Facebook over the past few days for this recipe so here it is guys and dolls! This recipe you may know or is only new to you, either way I hope you enjoy it, one of my best friends Pamela gave me her full proof method and it works just perfect. Of course iv made a few tweeks but it wouldn’t be me if I didn’t change the recipe! This recipe is so versatile, so feel free to add any flavouring you like!
6 large eggs
125g of quark soft cheese (alternatively use lightest philadelphia)
10 tbsp of sweetener
1 tbsp of vanilla extract
1 tsp of baking powder
Zest of 1 orange
Low calorie cooking spray
Vanilla infused fat free cream
125g of quark
125g of 0% fat greek yogurt
2 tbsp of sweetener
1 tsp of vanilla extract
This cake can be made in sandwich tins or in a rectangular 10 by 8 inch oven tray about 3 inches deep. Line and grease your tin and preheat your oven to 200c.
Seperate the 6 eggs between two bowls, whisk the egg whites until they form stiff peaks and leave aside.
To the egg yolk add the sweetener, vanilla extract, orange zest, quark and baking powder. Whisk well to a smooth until it has consistency. This is the point when you add any flavour you like I have added 2 tbsp of cocoa powder and I am going to try coffee flavouring next week.
Add a spoon of the egg white to the yolk mix and beat in well. Then add the yolk mix to the egg whites and fold in gently using the figure of 8 method until all of the batter is combined and you have no pieces of egg white left.
Place in the greased and lined tins, then into the oven for 20/25 minutes or until a skewer comes out clean.
Leave to cool on a wire rack and then sandwich together with the vanilla fat free cream, 1 tbsp of Jam and fresh strawberrys or if making a large base just top with the same ingredients.