Instructions
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Preheat oven to 180°C.
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Whisk the egg whites with an electric whisk until stiff peaks form. Set aside.
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In another bowl, sift together the flour, baking powder, and sweetener.
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Add the egg yolks, vanilla extract, and water, then mix until smooth.
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Gently fold in the whisked egg whites to keep the mixture light and airy.
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Fold in the raspberries carefully.
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Pour the mixture into a loaf tin sprayed with low-calorie spray.
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Bake for 40 minutes until risen and cooked through.
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Allow to cool completely.
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Warm the jam and white chocolate spread, then drizzle over the cake.
- Slice into 9 and enjoy.
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