Lemon and Rosewater Sponge Cake (98% Sugar-Free)

Now made Responsibly Sweet with 38% Less carbs and 94% Less Sugar

INGREDIENTS

• Lakanto Vanilla Cup Cake Mix 600g  
• 4 large eggs 
• 2 large egg yolk 
• 180g unsalted butter, melted and cooled

• 4 eggs, beaten
• 3/4 cup Lakanto Classic Bakers Syrup
• 1/2 cup lemon juice (about three small lemons)
• 2 fresh Lemons - (finely grated zest from the lemons, cut in half and squeeze the juice out and set aside)
• 125g butter, melted

•  1/3 cup Lakanto Classic Bakers Syrup
• 2 tsp rosewater or Edible Rose Petals 

CREAM FILLING

• whipped cream (about 1 cup or so)

• Lakanto Icing Powder
• edible dried rose buds (optional garnish)

1. Preheat the oven to 180c.
2. Use 2  round 20cm tins and line with greaseproof paper.
3. In Medium Sized Bowl Whisk the eggs and Milk. Melt the butter and then whisk the butter into the eggs along with the lemon juice.
4. Add the Lakanto Vanilla Cup Cake mix and whisk until it forms a smooth batter. Split the mixture evenly into the 2 prepared baking tins.
5. Place in the centre of the oven and cook until the top is golden and firm (but still springy to the touch). Allow to cool completely before filling.

1. Over a low heat mix all the ingredients together and stir continuously until it thickens. Cool. Store in the fridge.

ROSE SYRUP

1. Mix together the Bakers Classic Syrup and rose water or rose petals in a cup or small bowl warm over a low heat and allow to cool.

1. Lay the sponge cakes out with the inside facing up. Pierce all over with a skewer. Brush over the Rose petal syrup.
2. Place one sponge on the serving plate. Spread the whipped cream, and Lemon butter evenly.
3. Lay the other sponge carefully on top.
4. sprinkle on the dried rose petals  and dust with Lakanto Icing Powder.

RSLA0298**

Approx. Nutritional Information Per Serve 150g
Energy 1440 kJ (343 Cal) Protein 11.0g Total Fat 15.4g Saturated Fat 8.4g Carbohydrate
34.7g Fibre 1.7g Sugar 1.4g Sodium 348mg