Fruit Sponge

Ingredients 2 eggs 55g caster sugar 1tbsp finely grated lemon zest 85g self-raising flour 1 tbsp freshly squeezed lemon juice Selection of fruits of your choice - I used and apple, a satsuma and a kiwi 100g low fat yoghurt Icing sugar for dusting

Method

1. Preheat the oven to 220oC. Lightly grease and line the base of a 9 inch cake tin.
2. Break the eggs into a bowl with the caster sugar and the lemon rind. Place the bowl over a saucepan of gently simmering water and whisk until the bowl leaves a trail when it is dragged lightly across the surface. Remove from the heat and whisk until cool.
3. Add the flour and stir very lightly, taking care not to overmix. Add the lemon juice and stir lightly then pour into the prepared cake tin. Tap lightly to remove any air bubbles.
4. Bake for 8 - 10 minutes or until the top springs back lightly when pressed. Remove from the oven and leave to cool for 10 minutes before turning out, discard the paper.
5. Prepare the fruit.
6. Place the cake on a serving place, pour on the yoghurt and spread evenly. Arrange the fruit on top.
7. Makes 10 slices.

We had this as a light pudding tonight and really enjoyed it. Definately going to try it again with summer berries. I am going to attempt a hot version soon so watch this space!! By the way for you Weight Watchers out there this worked out at 1 1/2 points per slice, the points may vary if you change the fruits however.

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?