Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
- 180g Margarine (soft)
- 3 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 100g Self-raising white flour
- 200g Raspberries
- 5 tbsp Fromage frais (fat free)
Recipe Reviews
Mine came out swimming in butter. As recipe stated 180g butter to only 100g flour must not be right. Followed the recipe exactly.
Not big enough cake. flour to butter ratio is wrong.
That’s not low sugar... Try 70-80g. That’s what I use in a cake this size and it’s plenty sweet.
Good recipe hopefully less calories.
That's just regular sugar to flour ratio sponge cake.
I love this cake recipe - the cake is easy to make, always light and fluffy and because of the low sugar is often my go - to birthday cake for the kids!
Ingredients
- 180g Margarine (soft)
- 3 Egg(s) (free range)
- 100g Half spoon granulated sugar
- 100g Self-raising white flour
- 200g Raspberries
- 5 tbsp Fromage frais (fat free)