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Layer cake with raspberries and blueberries in each layer. Tried & Tested

Calorie conscious fruit layer cake

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A delicious layer cake, perfect as a centrepiece at a party! It also has the added benefit of being low in calories and fat too, with only 251 calories and 2.5% fat per serving!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:251
    Fat:2.5%
  • Serves:7
  • Skill level:easy

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Ingredients

For the cake

  • 4 4 Egg(s) (free range) separated
  • 4tbsp 4tbsp Water hot
  • 1tsp 1tsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste
  • 120g 4¼ oz Half Spoon granulated sugar Half Spoon granulated sugar
  • 70g 2½ oz Plain white flour (we like Allinson) Plain white flour
  • 70g 2½ oz Cornflour
  • 1¼tsp 1¼tsp Baking powder

For the filling

  • 450ml 15¼ fl oz Greek yoghurt low fat
  • 2tbsp 2tbsp Icing sugar (we like Silver Spoon) Icing sugar
  • 450g 16 oz Raspberries, blueberries and strawberries all mixed together.
  • Half Spoon granulated sugar to sprinkle

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C, (fan 160°C, Gas Mark 4). Grease and base line a 25cm high sided cake tin.

  2. Classic mode Step 2

    To make the sponge, using an electric whisk, whisk together the egg yolks and hot water until foamy and light.

    Ingredients for this step

    • 4 4 Egg yolk(s) (free range)
    • 4tbsp 4tbsp Water hot
  3. Classic mode Step 3

    Slowly add two thirds of the sugar and continue whisking on a high speed until thick and creamy.

    Ingredients for this step

    • 80g 2⅞ oz Half Spoon granulated sugar to sprinkle
  4. Classic mode Step 4

    In a clean bowl and using a clean dry whisk, whisk the egg whites until stiff, slowly adding the remaining sugar a little at a time. Carefully fold the egg whites into the yolk mixture

    Ingredients for this step

    • 4 4 Egg white(s) (free range)
    • 40g 1½ oz Half Spoon granulated sugar to sprinkle
  5. Classic mode Step 5

    Sift the flour, cornflour and baking powder over and carefully fold into the mixture.

    Ingredients for this step

    • 70g 2½ oz Plain white flour (we like Allinson) Plain white flour
    • 70g 2½ oz Cornflour
    • 1¼tsp 1¼tsp Baking powder
  6. Classic mode Step 6

    Pour into the prepared tin and bake in the centre of a preheated oven for 25- 35 minutes, until firm to the touch. Allow to cool. When cool cut the cake horizontally into three layers.

  7. Classic mode Step 7

    Place the base sponge on a serving plate, spread with half of the yoghurt then add half the fruit.

    Ingredients for this step

    • 225g 8 oz Greek yoghurt low fat
    • 225g 8 oz Raspberries
  8. Classic mode Step 8

    Top with the centre sponge spread with more yoghurt and sprinkle with the fruit. Top with the remaining sponge and sprinkle with additional half spoon.

    Ingredients for this step

    • 225g 8 oz Greek yoghurt low fat
    • 225g 8 oz Raspberries