Fresh Berry Sponge

Serves 8

Calorie controlled cooking spray 3 large eggs

100g caster sugar

100g plain flour

200g low-fat soft cheese Grated zest of 1 lemon

1tbsp icing sugar

2tbsp lemon curd, mixed with 1tbsp hot water

200g raspberries

100g blueberries

Fresh mint leaves, to decorate Preheat the oven to 220° C/fan 200°C/gas 7. Mist two 18cm sandwich tins with the cooking spray and line the bases with circles of baking paper.

Using a hand- held electric whisk, beat the eggs and sugar in a large bowl until very pale and light in texture – this will take about 5 minutes on full power. Sift the flour into the mixture and fold it through using a large metal spoon. Divide the mixture between the prepared tins and level the tops.

Bake for 8- 9 minutes until golden brown and springy to the touch. Remove from the oven and turn out of the tins onto a cooling rack. Cover with a clean damp tea towel and leave until completely cold. Remove the lining paper. Mix together the soft cheese, lemon zest and icing sugar. Spread half the mixture over the top of one sponge, then spread the lemon curd over it. Top with most of the berries. Sandwich the 2 cakes together and decorate the top with the rest of the soft cheese mixture, the remaining berries and the mint.