Calorie conscious fruit layer cake

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

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

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

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

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

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.

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

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.