MUM’S THE WORD

Fresh berries and creamy yo­ghurt make this berry sponge cake a lighter take on the clas­sic

Healthy Food Guide (Australia) - - CONTENTS -

Berry sponge cake

Serves 12 Cost per serve $0.65 Hands-on time 10 min Cook­ing time 20 min 3 eggs, at room tem­per­a­ture,

yolks and whites sep­a­rated ²⁄³ cup caster sugar ¾ cup corn­flour 2 ta­ble­spoons plain flour 1 tea­spoon bak­ing pow­der 2 cups thick, re­duced-fat

plain yo­ghurt, to serve 1½ cups mixed berries

(see Cook’s tip) Ic­ing sugar, sifted, to dust 1 Pre­heat oven to 180°C. Spray a 20cm-di­am­e­ter cake tin with oil and line with bak­ing pa­per. 2 Beat egg whites in a bowl with elec­tric beat­ers un­til soft peaks form. Add sugar and beat again to com­bine. Beat in egg yolks. Care­fully fold in the flours and bak­ing pow­der (do not over­mix). 3 Pour mix­ture into pre­pared tin and bake for 20 min­utes, or un­til the cake starts to shrink away from the edges of the tin. 4 Re­move cake from oven and leave to cool in the tin for a few min­utes. Run a knife be­tween the cake and the tin, then turn onto a wire rack to cool. 5 When com­pletely cool, top with yo­ghurt and berries. Dust with ic­ing sugar. Slice and serve. Cook’s tip You can also top with pas­sion­fruit pulp, if you pre­fer.

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