Need something delicious that will satisfy your sweet tooth? Why not try this strawberry sponge layer cake. It’s easy to make, it goes great with a cup of tea and best of all? There’s only 4 ProPoints per serving.
- 4 ProPoints per serving
- Serves 10
- 35 minutes in total
- Vegetarian
Ingredients
100g self-raising flour
1 teaspoon baking powder
100g caster sugar
100g low fat spread
2 eggs
Grated zest of half a small orange
50g low fat soft cheese
2 teaspoons icing sugar
150g strawberries, trimmed and sliced
4 teaspoons reduced sugar strawberry jam
Method
Preheat your oven to 108?C (gas mark 4) and line two 18cm diameter sponge cake tins with baking parchment.
Sift the flour and baking powder into a mixing bowl, add the sugar, low fat spread, eggs and half of the orange zest. Beat the mixture with a wooden spoon or an electric whisk for two minutes until the cake mixture is pale and fluffy. Divide between the two sponge tins and spread out evenly.
Bake your cake on the centre shelf of the oven for 15 – 18 minutes until the sponges have risen, have a golden brown colour and feel springy in the middle. You’ll know your cake is cooked properly when the sponge starts to pull away from the edges of the tin.
Cool the cakes on a wire rack for a few minutes then turn them out of the tins. Remove the parchment lining and leave them to cool fully.
To make the filling, beat the soft cheese with the rest of the orange zest plus 1 and a half teaspoons of icing sugar. Spread the mixture over the underside of one of the sponge layers and place it on a serving plate. Top it with the sliced strawberries.
Next, spread the jam on the underside of the second sponge layer then place it on top of the strawberries to sandwich the layers together.
Dust the top of the cake with half a teaspoon of icing sugar just before serving and enjoy.
Cook’s Tip: You can use this recipe to make vanilla iced cupcakes too. Simply make the sponge mixture above without the jam or strawberries and replace the orange zest with 1 teaspoon of vanilla extract. Divide the mixture between 12 paper cases in a bun tin and bake for 12 – 15 minutes.
To make the icing, beat together 75g of low fat soft cheese, half a teaspoon vanillia extract and 1 and a half teaspoons of sifted icing sugar until smooth. Spread over the cooled cupcakes. The cupcakes will be 3 ProPoints values per serving.
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