Ingredients:
For the sponge cake:
- 250 g of Bake-Free sponge cake-muffin flour mixture
- 90 g erythritol
- 1 teaspoon of vanilla extract or powder
- 310 g room temperature water
Other ingredients:
- 30 g free-from dark chocolate
- 50 g of raspberries
Preparation:
For the sponge cake, mix the wet and dry ingredients, then pour them together and process them thoroughly. Immediately pour it into a 24x24 cm silicone baking paper lined mold, sprinkle chocolate and raspberries on top, then bake in a preheated oven at 180 degrees celsius for 25 minutes on conventional top and bottom setting. Once cooled, cut into 16 equal slices.
