I have amended the low-fat sponge cake a little to make lemon fairy cakes - they work out as 1/2 a sin each and are lovely. Lemon Fairy Cakes (½ sin each) 6 eggs 2 ounces self raising flour (9 sins) 9 tablespoons granulated sweetener 2 teaspoons lemon essence Rind of 2 lemons Juice of 1 lemon Whisk up egg whites until stiff In a separate bowl whisk egg yolks with either the lemon essence, lemon juice & sweetener, add a 1/4 of the egg white & beat until pale yellow. Add the flour and lemon rinf gradually & fold into the mix carefully, when done add the rest of the egg whites & fold in. Split between 18 muffin cases (in baking tins) & bake in the over on 180 for about 10 to 12 mins, until golden & firm to the touch. Take out of the oven and leave to cool. For topping: ½ tub quark 1 teaspoon of lemon essence 5 tablespoons granulated sweetener Juice of 1 lemon Beat the quark with the lemon essence, lemon juice & sweetener, when ready to serve top each cake with a spoon of the topping. Going to try to make chocolate ones tommorrow by swapping 1/2 the flour for cocoa and the lemon essence for vanilla essence!