I found this recipe online & adapted it, each cake makes 24 pieces, each piece are 3 syns each - it is really nice! Ingredients: 3 eggs - separated 225g Splenda Brown Sugar Blend 200g Very low fat yoghurt 1 1/2 tablespoons Vegetable Oil 175g Self Raising Flour 75g Chocolate Options Method: Preheat oven to 190c/Fan 170c/375f/Gas 5, brush a 30 x 20cm tin with oil or line with non stick baking paper. Mix egg yolks, sugar, yoghurt & oil together, sift in the flour & options & stir until smooth. Whisk egg whites to soft peaks, add a spoonful to the mix and stir well to loosen the mix, gently fold in the rest, pour into the tin & bake in the oven for 20 to 25 minutes or until a skewer comes out clean. Cool for 5 minutes then turn out onto a rack to cool.