This light sponge is always a winner. Team it up with sugar free strawberry jam and whipped cream or make another delicious filling.
- 150g (5oz) margarine
- Three tbsp honey
- Three large eggs
- 150g (5oz) self-raising flour
- Two tbsp sugar free strawberry jam
Preheat your oven to 170 deg C/325 deg F/gas mark 3. Melt your margarine and honey in a small pan over a low heat. Then sieve your flour into a large bowl. Stir in the hot liquid. Beat your eggs and stir those in too. When thoroughly mixed, spoon the mixture into an 18cm (eight ins) cake tin.
Bake in the centre of the oven for approximately 30-35 minutes until risen and an inserted skewer comes out clean. Remove from the heat and leave to cool for 10 minutes.
Then turn out from the tin and place on a rack to cool further. Slice in half and spread with sugar free strawberry jam before replacing the top. Serve with whipped cream.
Recipe from: http://www.sugarfreerecipes.co.uk/no-sugar-sponge-cakes.html