WE’RE continually told that for the sake of our health we should cut back on sugar.
Canderel is one way of continuing to add sweetness to food and drinks, helping to save on calories and maintain a balanced diet without having to compromise on taste.
Its granules can replace sugar in just about any recipe. Use it spoon for spoon in your cooking and baking, or when weighing divide your sugar quantity by 10 because Canderel is so light.
With only two calories for each teaspoon the granules are ideal to use as a replacement for sugar.
This gorgeous mix of light chocolate cake, wrapped around a creamy filling and tangy cherries makes a stunning dinner party dessert.
SERVES 12
Ingredients
5 eggs
Pinch of cream of tartar
16 tbsp granulated Canderel, plus a little for dusting
25g plain flour
1 tsp baking powder
25g cocoa powder, plus a little for dusting
For the filling:
200g quark cheese
3 tbsp granulated Canderel
125g fresh cherries, stoned and chopped
Method
Heat the oven to 200C/gas 6. Line the base of a 30 x 24cm swiss roll tin with non-stick paper. Place the eggs, cream of tartar and Canderel in a large bowl and whisk together until thick and fluffy looking. Sift over the flour, cocoa and baking powder and very gently fold into the eggs. Pour into the prepared tray and softly spread to cover the tin. Cook for seven to 10 mins until risen and springy to touch. Turn onto another sheet of non-stick paper dusted lightly all over with cocoa powder. Roll the paper up lengthwise around the sponge, then leave to cool.
To make the filling, mix together the quark and Canderel. Unroll the sponge, then spread all over with the mixture. Scatter the cherries on top. Roll up and dust with Canderel just before serving cut into slices
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