Berry Sponge Cake (Ulster)

Quick, light, no fat sponge lightened with whisking and sieved flour. Almost a quick one stage cake that can be split and filled. The fruit can be added to the cake during baking or used to sandwich together with the yoghurt.

Sponge:
3 oz plain flour (75 g)
3 oz caster sugar (75 g)
3 eggs
1 lemon, freshly zested

Topping and Filling:
8 oz berries such as; raspberries, blueberries, blackberries (200 g)
¼ pt fromage frais or Greek yogurt (125 mL)
1 oz icing sugar (25 g)
4-6 sprigs mint

Preheat oven to 400°F (200°C, Gas Mark 6).

For the Sponge:
Beat the eggs and caster sugar together until light, fluffy for about 6-7 minutes. Lightly sift the flour into the mixture and fold it through using a metal spoon. Pour into either 1 or 2 tins lined with grease proofing paper and sprayed with a light no calorie cooking spray.

Bake cakes for 12-15 minutes and until they are golden brown and springy.

Remove from the oven and cool on a wire rack.

For the Topping and Filling:
When the cakes are cool, mix together the fromage frais, lemon, icing sugar and chopped fruit. Use to sandwich the cakes together and serve.

Makes 6-8 servings.