• 50 g margarine or butter (room temperature)
• 50 g caster sugar
• 1 tsp vanilla essence
• 1 tsp baking powder

• 100 ml Loprofin Sno-Pro 
• 115 g Loprofin Baking Mix
• 1 tsp Loprofin Egg White Replacer

1. Preheat oven to 190°C.
2. Place the margarine, sugar and vanilla essence in a large bowl, beat for 1-2 minutes until light in texture and creamy coloured.
3. Thoroughly mix together the Loprofin Baking Mix, Egg White Replacer and baking powder. Then alternate stirring in the creamed mixture and the Loprofin Sno-Pro, until a soft smooth batter is achieved. Do not overbeat. Transfer the mixture to a tin lined with baking paper and level the surface with a knife.
4. Bake the cake in a preheated oven for 15 minutes, until well risen and firm to touch. The cake will be pale in colour. Cool in the tin for 5 minutes before transferring onto a wire rack.
5. When cool, the cake may be halved and sandwiched with jam or buttercream. The top may be iced and decorated, or dusted with icing sugar.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.