Beat eggs until thick and creamy.
Add Natvia and beat until Natvia is dissolved.
Sift dry ingredients over egg mixture and fold in until fully mixed.
Place into 2 lined 20cm round cake tins.
Place in a preheated moderate oven for 20 to 25min.
Cool on wire rack.
Whip cream adding Natvia and vanilla to taste.
Place cream mixture on one half of the cake and then put the passion fruit pulp on top. Then place the other half of cake on top. Decorate with fruit of your choice.
There you have it a nice sponge cake to go with your afternoon tea. Dust with vanilla powder and strawberries (optional).
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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