Janet Ellis’ Blackberry Yogurt Soufflé Cake

This cake from Blue Peter legend Janet has a similar texture to a baked cheesecake, but is much lower in fat. Light and fluffy, with a zing from the lemon, it can be served either as a cake or as a dessert.

Hands-on time 30min, plus overnight chilling. Cooking time about 1hr 5min. Serves 10

◆ Oil, for greasing

◆ 4 medium eggs, separated

◆ 100g (3½oz) caster sugar

◆ 400g (14oz) full-fat natural yogurt

◆ Finely grated zest of 1 lemon

◆ 50g (2oz) plain flour

◆ 150g (5oz) blackberries, plus extra to serve for the sauce

◆ 500g (1lb 2oz) blackberries

◆ 75g (3oz) caster sugar

◆ 1tbsp lemon juice

1 Preheat oven to 150°C (130°C fan) mark 2. Grease a 23cm (9in) spring-form cake tin and line with baking parchment.

2 In a large bowl, whisk the eggs yolks and 60g (2½oz) of the sugar using a hand-held electric whisk, until thick, pale and creamy, about 5-8min.

3 Fold in the yogurt and lemon zest, followed by the flour. In a separate clean bowl, whisk the egg whites with a hand-held electric whisk until stiff, then whisk in the remaining sugar. In stages, fold the egg whites into the batter until combined.

4 Fold two-thirds of the blackberries into the mixture, and then spoon into the prepared cake tin, level and dot the remaining blackberries on top. Bake for 45-50min until risen and golden, with a slight wobble. Leave to cool in the tin. The cake will sink slightly and may crack, but don’t worry – you can cover with sauce later. Chill for at least 5hr or overnight.

5 To make the sauce, heat the blackberries, sugar and lemon juice in a pan over a medium heat for 10-15min, stirring often, until thick and syrupy. Leave to cool, then push through a sieve into a jug, discarding any seeds.

6 Serve the yogurt cake in thick slices with sauce poured over and a few extra blackberries.

PER SERVING 176cals, 6g protein, 4g fat (2g saturates), 27g carbs (24g total sugars), 3g fibre

GET AHEAD The cake can be kept in the fridge for up to 2 days.