Calorie conscious fruit layer cake - recipe

Ingredients

Recipe , Berries , Fruit , Layer cake , Low calorie

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1

Preheat oven to 180°C, (fan 160°C, Gas Mark 4). Grease and base line a 25cm high sided cake tin.
2
To make the sponge, using an electric whisk, whisk together the egg yolks and hot water until foamy and light.

For this step you'll need:
- 4 tbsp Water hot
3
Slowly add two thirds of the sugar and continue whisking on a high speed until thick and creamy.

For this step you'll need:
- 80g Half Spoon granulated sugar to sprinkle
4
In a clean bowl and using a clean dry whisk, whisk the egg whites until stiff, slowly adding the remaining sugar a little at a time. Carefully fold the egg whites into the yolk mixture

For this step you'll need:
- 40g Half Spoon granulated sugar to sprinkle
5
Sift the flour, cornflour and baking powder over and carefully fold into the mixture.

For this step you'll need:
- 70g Plain white flour
- 70g Cornflour
- 1¼tsp Baking powder
6

Pour into the prepared tin and bake in the centre of a preheated oven for 25- 35 minutes, until firm to the touch. Allow to cool. When cool cut the cake horizontally into three layers.
7
Place the base sponge on a serving plate, spread with half of the yoghurt then add half the fruit.

For this step you'll need:
- 225g Greek yoghurt low fat
8
Top with the centre sponge spread with more yoghurt and sprinkle with the fruit. Top with the remaining sponge and sprinkle with additional half spoon.

For this step you'll need:
- 225g Greek yoghurt low fat

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