Halloween Spooky Sponge
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Prep Time
20 MINS
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Cook Time
25 MINS
- KCals 75
- Carbs 13G
Ingredients
- 100 g self-raising flour
- 100 g reduced-fat spread
- 50 g white granulated sweetener
- 50 g caster sugar
- ½ tsp baking powder
- 2 medium eggs
- 1 tsp vanilla extract
- a little reduced-fat spread, for greasing
For the top
- 4 tbsp reduced-sugar apricot jam
- readymade black writing icing
- a few spider decorations, or other Halloween cake decorations of your choice
Instructions
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Preheat the oven to 160°C and grease a 20 x 22cm ovenproof dish well, using the extra reduced-fat spread.
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Place the flour, reduced-fat spread, white granulated sweetener, caster sugar, baking powder, eggs and vanilla extract in a medium mixing bowl. Use an electric whisk to beat together for 1-2 minutes. Alternatively you can use a wooden spoon, but it will take more effort.
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Use a rubber spatula to scrape the mixture from the mixing bowl and into the greased ovenproof dish. Level the surface with a knife and place in the preheated oven. Bake for 20-25 minutes until risen and golden all over. When you insert a small, sharp knife into the centre, it should come out clean.
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Place the jam in a small bowl and stir until smooth. Push the jam through a small sieve to remove any bits, then spread the jam all over the top of the warm sponge.
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Leave the sponge to cool completely before decorating. You can leave the sponge in the dish and pipe a spider web on top using black writing icing. Then add spider cake decorations and cut into 16 squares. If you'd prefer to serve the whole sponge on a large plate, loosen each square with a small palette knife and lift out of the dish one by one. We found this was easier than turning out the whole sponge. Place the sponge squares on a large serving plate and rearrange into the whole sponge and decorate as above.