BANANA SOUR CREAM CAKE
This recipe makes a great low fat moist cake
INGREDIENTS:
250g pot low fat sour cream
4 tsp Sucaryl liquid sweetener
2 eggs
2 tsp grated lemon rind
1 cup mashed ripe banana
2 cups flour
1 tsp Hansells Baking Powder
1 tsp Hansells Baking Soda
Icing sugar
INSTRUCTIONS:
Mix sour cream, Sucaryl, eggs, lemon rind and banana together in a bowl large enough to mix all ingredients. Sift flour, baking powder and baking soda into sour cream mixture and mix until combined. Placed in a baking paper lined 20cm ring tin. Bake at 180°C for 40 to 45 minutes or until cake springs back when lightly touched. Leave in the tin for 10 minutes before turning onto a cooling rack. Dust with icing sugar when cold.
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