Berry sponge with maple syrup drizzle
7
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
This no-fat sponge is the perfect treat for a buffet, afternoon tea or special dessert. It’s so yummy!
Ingredients
Cooking spray
5 spray(s)
Raw egg
3 large
Unpacked light brown sugar
75 gm, (2 ¾ oz), soft
All-purpose flour
75 gm, (2 ¾ oz) plain
Table salt
⅛ tsp(s), or to taste
Fat-free hard or semi-soft cheese
100 gm, (3 ½ oz)
Plain lowfat yogurt
4 tbsp(s), Greek
Vanilla extract
½ tsp(s)
Sugar substitute
3 tsp(s), calorie free sweetener such as Splenda or Sweet'N Low
Strawberries
50 gm
Blackberries
50 gm
Raspberries
50 gm
Unsweetened frozen blueberries
50 gm
Maple syrup
2 tbsp(s)
Instructions
1
Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake pan with low fat cooking spray.
2
In a large bowl, whisk the eggs and sugar together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Transfer to the cake pan and level the surface.
3
Bake the cake in the centre of the oven for 15-18 minutes until firm, yet slightly springy to touch. Cool for a few minutes, then remove from the tin and cool completely on a wire rack.
4
Beat the soft cheese, yogurt, vanilla extract and sweetener together. Spread over the cake and top with the fruit. Just before serving, drizzle with the maple syrup. Use a combination of berries that takes your fancy. Refrigerate the cake if it is to be eaten later, though be sure to serve it at room temperature to enjoy it at its best.
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