Berry sponge with maple syrup drizzle
Calorie controlled cooking spray
Egg, whole, raw
3 medium, raw
Light Brown Sugar
75 g, (2 ¾ oz), soft
Plain White Flour
75 g, (2 ¾ oz) plain
Medium fat soft cheese
100 g, (3 ½ oz)
0% fat natural Greek yogurt
½ teaspoons, level
2 tablespoons, level, maple
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake tin with low fat cooking spray.
- 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 tin and level the surface.
- 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.
- 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.