Sensational Strawberry Gâteau

As delicious as it is impressive – and fewer than 135 calories a slice! The filling of strawberry jam and yogurt makes this lower calorie cake a real showstopper.

Hands-on time 30min, plus cooling and (overnight) chilling. Cooking time about 30min. Serves 10

FOR THE SPONGE

Butter, to grease 50g self-raising flour, plus extra to dust 2 large eggs 50g caster sugar 1tsp vanilla extract Icing sugar, to dust

FOR THE FILLING

500g tub 0% fat Greek yogurt 9-10 same-size strawberries, plus extra to decorate, optional 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker 284g jar no added sugar strawberry jam (we used St. Dalfour Strawberry High Fruit Content Spread) 1 large egg white

1 Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm round, deep, loose-bottomed cake tin. Line base with baking parchment; dust sides with flour (tap out excess). Remove yogurt from fridge to come up to room temperature.

2 For the sponge, in a large bowl using a handheld electric whisk, beat eggs and caster sugar until pale and very thick, about 6min. The mix should leave a trail when beaters are lifted above the bowl.

3 Using a large metal spoon, carefully fold in flour and vanilla, until just combined. Scrape mixture into prepared tin and level; bake for 20-25min, until risen and golden (there should be no wobble when you gently tap tin). Cool in tin for 10min, then run a knife around the inside edge to loosen, and transfer to a wire rack to cool completely. Peel off baking parchment.

4 Clean cake tin, re-grease sides and line with baking parchment. Using a large serrated knife, halve sponge horizontally to make 2 thin discs. Place bottom disc, cut-side up, in base of tin. Hull and halve the strawberries lengthways and arrange side-by-side on the sponge base around the edge of the tin (cut sides out).

5 To make the filling, soak gelatine in a bowl of cold water for 5min, until softened. Gently heat jam in a small pan for a few min until runny, then lift out gelatine (squeeze out excess water) and stir into the jam to dissolve. Transfer to a large bowl; cool for 15min.

6 Stir yogurt into jam mix. With clean beaters, whisk egg white in a separate bowl to soft peaks. Working quickly, fold egg white into yogurt mix, until just combined. Scrape into tin and smooth to just cover the tips of the strawberries.

7 Lay remaining sponge on filling, cut-side down. Press down lightly; chill (uncovered) for at least 8hr or, ideally, overnight.

8 Remove tin, peel off lining and transfer to a serving plate. Top with strawberries, if you like, dust with icing sugar and serve.

PER SERVING 134cals, 7g protein,

1g fat (0.4g saturates), 29g carbs (10g total sugars), 0.3g fibre