Silver Spoon

Low Calorie Fruit Layer Cake

Recipe Submitted By: bakingmad

Delicious layer cake - perfect for a celebration!
251 calories and 2.5% fat per serving

Preparation Time 20 minutes
Baking Time 25 minutes
Portions 6-8
Skill Level Easy
Average Rating 0 stars
 

Low Calorie Fruit Layer Cake Ingredients

4 Free Range Eggs Seperated Free Range Eggs
4 tbsp Water Hot
1 sachet Vanilla Paste (Silver Spoon Create) Vanilla Paste (Silver Spoon Create)
120 grams Half Spoon Granulated Sugar (Sliver Spoon) Half Spoon Granulated Sugar (Sliver Spoon)
70 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
70 grams Cornflour
1.25 tsp Baking Powder (level tsp)
measurement converter send to mobile
 

Additional Ingredients

450 grams Greek Yoghurt Low fat
2 tbsp Icing Sugar (Silver Spoon) Icing Sugar (Silver Spoon)
450 grams Raspberries and blueberries and strawberries - all mixed together
Half Spoon Granulated Sugar (Sliver Spoon) To sprinkle Half Spoon Granulated Sugar (Sliver Spoon)
 

This recipe uses

  • Free Range Eggs
  • Vanilla Paste (Silver Spoon Create)
  • Half Spoon Granulated Sugar (Sliver Spoon)
  • Plain White Flour (Allinson Nature Friendly)
  • Icing Sugar (Silver Spoon)
  • Half Spoon Granulated Sugar (Sliver Spoon)

How to make Low Calorie Fruit Layer Cake

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. Preheat oven to 180°C, fan oven 160°C, 350°F, Gas Mark 4. method tip
  2. Grease and base line a 25cm high sided cake tin.
  3. To make the sponge, using an electric whisk, whisk together the egg yolks and hot water until foamy and light.
  4. Slowly add two thirds of the sugar and continue whisking on a high speed until thick and creamy.
  5. 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.
  6. Carefully fold the egg whites into the yolk mixture.
  7. Sift the flour, cornflour and baking powder over and carefully fold into the mixture.
  8. 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.
  9. When cool cut the cake horizontally into 3 layers.
  10. Place the base sponge on a serving plate, spread with half of the yogurt then add half the raspberries.
  11. Top with the centre sponge spread with more yogurt and sprinkle with the blueberries.
  12. Top with the remaining sponge and sprinkle with additional half spoon.
enlarge text
 

Reviews

Read all reviews (0) | Average rating: 0 stars

review this recipe
 

Remember to review this recipe at www.bakingmad.com

Please use this area for notes:

More recipes

Need some baking advice?

Ask our friendly experts

Search our forum, check our FAQs or send us an email.

Help is here »

Where to buy recommended ingredients

Find stores near you that stock the baking
ingredients you need.

Find a stockist »
Nielsen-Massy Fine Vanillas & Flavors

Join the Baking Mad Club

Discounts, competitions, exclusive offers, personalised recipes and lots more.

Join up

Competitions

Win 1 of 25 NEW Silver Spoon Icing Sugar Shakers

Answer this simple question and you could bag yourself 1 of 25 NEW Silver Spoon Icing Sugar Shakers. The easy pour and sprinkle packaging contains the icing sugar you know and love but without the mess, just slide the tab to dust pour or seal.

Click here to enter

Win 1 of 10 sets of Eric Lanlard's new book - Chocolat

Answer this simple question and you could win 1 of 10 copies of Eric Lanlard's new book - Chocolat, and a set of Silver Spoon Create chocolates.

Click here to enter

Win 1 of 25 pairs of tickets to the Cake and Bake Show - London

Answer the question below correctly and you could take a friend along to the fantastic Cake and Bake Show in London on the 13th-15th September.

Click here to enter

Follow us on

View Mobile Site