Light vanilla sponge cake

Finally, a healthy cake! After dozens of tries, fails and much frustration, at long last I have succeeded in baking a healthy cake that cuts out most of the carbs (including sugar) and saturated fats that usually go into a cake, whilst maintaining a soft and spongy consistency and most importantly, a fantastic taste! 

The main challenges when substituting the classic cake ingredients such as butter, sugar and plain flour are really rather difficult to overcome. One time the cake doesn’t rise, another time the sugar substitute leaves a crunchy note as it doesn’t dissolve properly, another time the consistency is like cardboard, or the whole cake collapses when getting it out of the tin. 
 
However, using powdered erythritol (I have now switched to erythritol, a sugar alcohol that is very similar to Sukrin, since Sukrin is getting ridiculously expensive), and mixing it with arrowroot flour and almond flour (almond flour on its own without lots of fat makes it very dense and dry), I have finally managed to bake a scrumptious cake with a splendid Rupsha-friendly icing. So, here we go! 
 

Ingredients
Cake:
Eggs − 5
Arrowroot flour − 100g
Finely ground blanched almond flour − 100g
Powdered erythritol − 70g
Erythritol Gold − 70g
Flora ProActiv Light margarine − 65g
Alpro Soya Simply Plain yoghurt − 50g
Baking powder − 2 teaspoons
Cream of tartar − ¼ teaspoon
Vanilla essence − 3 teaspoons
 
Icing:
Philadelphia Lightest − 120g
Powdered erythritol − 67g
Flora ProActiv Light margarine − 15g
Vanilla bean powder − ½ teaspoon (or 1 teaspoon vanilla essence) 
[Optional: dried rose (another flower of choice) petals for sprinkling]
 
 
Protocol
Cake:
1. Sift the arrowroot flour, almond flour and powdered erythritol through a sieve.
2. Mix all cake ingredients together until smooth.
3. Grease cake tin of choice, add mixture and bake in preheated oven at 175°C for 40 minutes.
 
Icing:
1. While the cake is baking, mix all the ingredients together until a smooth consistency is achieved. 
2. Once the cake is baked, spread on cake and allow to cool for 1 hour in the fridge. [Optional: sprinkle on flower petals.]