50 Calories Vanilla Sponge Cake

In a large bowl combine the eggs, sugar, stevia, zest, almond and vanilla essence.

Whisk on high for 5-10 minutes, or until the mixture triples in volume.

You will know when it is ready when you lift up the beaters and the batter will form ribbons (meaning the ribbons stay on top of your batter a few seconds before sinking down into the batter again).

The whipping stage is very important. How well you whip the egg mixture will determine how well your sponge rises and the final outcome of the cake.

The mixture will be very pale in colour - like a pale mayonnaise.

Now sift in the flour, baking powder and salt in two additions (half and half).

Fold the flour GENTLY into the egg mixture. As soon as the flour has been incorporated, stop mixing.

Pour mixture into lightly greased, floured cake tin and the base lined with baking paper. 

Bake the cake immediately in a preheated oven 160C/320F for 15 minutes or until toothpick inserted comes out clean.

As soon as the cake comes out of the oven (while it's still hot) pour the milk all over the top. Allow to sit like this for 3 minutes, then flip it on to a plate and allow to cool completely. Remove the baking paper and allow to cool completely.

Cover the cake with Benna white chocolate dessert and top with sprinklers. If using greek yoghurt and it isn't sweet enough, you can add a little bit of icing sugar to it.

Enjoy!