GBWO, Week 1, Cake Week: Angel Slice

WW-Friendly Angel Slice

Related Instagram (@maximmortal) post here.

Serves 6, one slice for 3sp, two for 7sp

Ingredients
4 eggs
100 g zero calorie sweetener (I use NKD Living erythritol) 
100 g self-raising flour, sieved
1 tsp vanilla extract
100 g light margarine (I used I Can't Believe It's So Good And Light)
110 g fat free Greek yoghurt
lots of zero calorie powdered sweetener (I used NKD Living powdered erythritol) - around three cups?
red food colouring gel
yellow food colouring gel

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line three 25 cm x 10 cm tins.
2. Beat the eggs, vanilla extract and sweetener together for 5 minutes with an electric whisk until the mixture turns thick and pale and increases in volume.
3. Gently fold in the flour in two or three batches using a metal spoon.
4. Divide the mixture into three. Pour one third straight into one of the tins.
5. Add red food colouring to another third to colour pink, fold gently and pour into the next tin.
6. Add yellow food colouring to the last third, fold gently and pour into the remaining tin.
7. Run a skewer gently through each mixture to break up any large bubbles (be careful not to mix your colours).
8. Bake for 10-12 mins until golden and firm.
9. Once done, remove from the oven and leave to cool in the tins, but cover them with a damp tea towel to prevent them from drying out. 
10. Meanwhile, make the 'butter'cream by whisking the margarine and yoghurt together. Gradually add powdered erythritol and whisk - I just kept on adding until it was sweet enough for me, so I didn't weigh it out (up to three cups should do it).
11. Set aside a small amount and colour with more red food colouring.
12. To assemble, remove the cakes from the tins and trim so that they are all the same size.
13. Spread some of the buttercream on the plain cake and top with the pink cake.
14. Spread some more buttercream on the pink cake and top with the yellow cake.
15. Slice into six portions.
16. Spread a thin layer of buttercream onto each slice.
17. Note - I didn't use all of the buttercream.
18. Spoon the pink buttercream into a piping back and pipe two long, thin lines down each slice.
19. Gently drag the lines with a cocktail stick in opposite directions through the white buttercream to feather.
20. Enjoy! It tastes just like birthday cake!

Phew!

I forgot to do it, but if you wanted, you could flavour each batter separately at the point where you add the food colouring. Try raspberry for the pink layer (I would use MyProtein raspberry FlavDrops) and lemon for the yellow layer (some lemon juice and zest would do it).