Sometimes, only cake will do! This light, moist sponge is bursting with juicy strawberries and creamy filling
- serves 10
- 6 Syns per serving
- ready in 50 mins
Ingredients
- 200g low-fat spread suitable for baking
- 6 level tbsp sweetener
- 4 eggs
- few drops of vanilla essence
- 200g self-raising flour
- 200g plain quark
- 175g no-added-sugar, fat-free strawberry yogurt
- 500g strawberries
- 1 level tsp icing sugar, to dust
Instructions
1. Preheat your oven to 180°C/fan 160°C/gas 4. Line 2 x 20cm cake tins with greaseproof paper. Mix the spread with the sweetener until smooth and then gradually beat in the eggs and vanilla essence. Sift the flour and fold into the mixture.
2. Divide the mixture between the cake tins and bake for 25-30 minutes (until the sponge springs back when lightly touched). Remove from the oven and turn out onto a wire rack to cool completely.
