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Low Calorie Fruit Layer Cake

Low Calorie Fruit Layer Cake

Recipe Submitted By: bakingmad

Delicious layer cake - perfect for a celebration!
251 calories and 2.5% fat per serving

Preparation Time	20 minutes
Baking Time	25 minutes
Portions	6-8
Skill Level	Easy
Average Rating

Low Calorie Fruit Layer Cake Ingredients

4	Free Range Eggs Seperated
4 tbsp	Water Hot
1 sachet	Vanilla Paste (Silver Spoon Create)
120 grams	Half Spoon Granulated Sugar (Sliver Spoon)
70 grams	Plain White Flour (Allinson Nature Friendly)
70 grams	Cornflour
1.25 tsp	Baking Powder (level tsp)

Additional Ingredients

450 grams	Greek Yoghurt Low fat
2 tbsp	Icing Sugar (Silver Spoon)
450 grams	Raspberries and blueberries and strawberries - all mixed together
	Half Spoon Granulated Sugar (Sliver Spoon) To sprinkle

This recipe uses

How to make Low Calorie Fruit Layer Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat oven to 180°C, fan oven 160°C, 350°F, 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 3 layers.
Place the base sponge on a serving plate, spread with half of the yogurt then add half the raspberries.
Top with the centre sponge spread with more yogurt and sprinkle with the blueberries.
Top with the remaining sponge and sprinkle with additional half spoon.

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