Calorie controlled cooking spray
Low Fat Spread
Egg, whole, raw
3 medium, raw, lightly beaten
1 teaspoon(s), level
1 zest(s) of 1
Plain White Flour
2 teaspoon(s), level
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 32 × 22cm rectangular traybake tin. Place the spread and sugar in a large bowl and, using an electric hand mixer, cream together until light and fluffy. Add the eggs, a little at a time, mixing well after each addition. Beat in the vanilla extract along with the lemon zest.
- Sift the flour and baking powder into the bowl, then fold the mixture gently using a metal spoon until just mixed and no visible traces of flour are left. Pour into the prepared tin and bake in the oven for 15–18 minutes, until golden brown and springy to the touch. Leave in the tin until completely cool, then transfer to a wire rack.
- Place the raspberries and 2 tbsp water in a small pan over a low-medium heat and cook for 5 minutes, until they start to break down. Remove from the heat. Using the back of a spoon, press the raspberries through a sieve into a small bowl, gently squeezing out all the juice.
- Put 130g icing sugar in a bowl. Gradually mix in the raspberry juice, until you have a thick but smooth pink icing that’s easy to spread. Add a splash of water if it’s too thick. In a separate bowl, combine the remaining icing sugar with 1 tsp water until you get a runny white icing – it should be slightly thinner than the pink icing, so add a little more water if you need to.
- Spoon the pink icing over the top of the cake and smooth it with a palette knife. Pour or spoon the plain white icing into a small piping bag. Snip off a little bit of the end and pipe the icing in parallel lines about 2cm apart along the length of the cake. Then, drag a cocktail stick or wooden skewer through the icing in opposite directions across the cake width-wise to create a feathered look.
- Allow the icing to set completely at room temperature, then cut into squares to serve.