Fresh Seasonal Berry Sponge

Quick, light, no fat sponge lightened with whisking and sieved flour. Almost a quick one stage cake that can be split and filled. The fruit can be added to the cake during baking or used to sandwich together with the yoghurt.

Berry Sponge
Method
  1. Cooking time 12-15 minutes. Oven temp 200ºC/ Gas mark 6.
  2. Beat the eggs and caster sugar together until light, fluffy approx 6-7 minutes. Lightly sift the flour into the mixture and fold it through using a metal spoon. Pour into either 1 or 2 tins lined with greaseproofing paper and sprayed with a light no calorie cooking spray
  3. Bake the cakes until golden brown and springy. Remove from the oven and cool on a wire rack.
  4. When cool mix together the fromage frais, lemon, icing sugar and chopped fruit. Use to sandwich the cakes together and serve.
Ingredients
  • 75g/3oz Neill's plain flour
  • 75g/3oz caster sugar
  • 3 eggs
  • 1 lemon zest only

Topping/filling

  • 200g/8oz berries seasonal.
  • Raspberries, blueberries, blackberries
  • 125ml/ ¼ pint fromage frais/ low fat or no fat yoghurt
  • 25g/1oz icing sugar
  • 4-6 sprigs of mint