MUM’S THE WORD
Fresh berries and creamy yoghurt make this berry sponge cake a lighter take on the classic
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.