Calorie conscious Victoria sponge

Method

1. Pre-heat the oven to 180°C (160°C fan, gas mark 4). Lightly grease 2 x 18cm round cake tins and line with baking paper.

2. Place the margarine in a large mixing bowl and add the Half Spoon sugar. Beat together with an electric hand whisk until the mixture is light and fluffy. This could take up to 5 minutes to get the correct texture.

3. Beat in the eggs one at a time, adding a spoonful of the flour after each egg to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

4. Divide the mixture between the prepared tins, and level the tops with a spatula. Bake in the oven for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Cool on a wire cooling rack.

5. When cool, spread the bottom layer of the cake with the fromage frais and top with the raspberries. Place the remaining layer of cake on top and serve.