Creamy Milk Cake

Ingredients:
Bottom layer
150ml Marigold Dawn sweetener
5 egg yolks
pinch of salt
1/4 vanilla essence
1 1/2 tbsp flour
12 paper cups

Top layer
3 egg whites
1 1/2 tbsp sugar
1/8 tsp salt
1/8 tsp cream of tartar
3 tbsp cashew nuts, chopped

Method:
Bottom Layer
1. Beat egg yolks, salt, vanilla essence together till pale. Add in marigold dawn sweetener and flour. Stir well.

2. Pre-heat oven at 180C. Pour into paper cups to 1/3 full. Bake for about 15 mins until set and slightly brown

Top Layer
3. Beat egg whites with sugar and cream of tartar till stiff

4. Pierce the baked bottom layer with fork and spoon the egg whites mix on top of it. Sprinkle with cashew nuts and continue to bake for another 15mins until golden brown.