Recipes

Fresh Seasonal Berry Sponge

Jenny Bristow cooks up some delicious treats at Tesco Taste NI Festival using Neill’s flour!

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.

Difficulty easy
Preparation Time 10 minutes
Cooking Time 12-15 minutes
Servings 6/8
Sponge
  • 75g/3oz Neill’s plain flour
  • 75g/3oz caster sugar
  • 3 eggs
  • 1 lemon (zest only)
Topping/ Filling
  • 200g/8oz berries seasonal. Raspberries, blueberries, blackberries
  • 125ml/ ¼ pint fromage frais/ low fat or no fat yoghurt
  • 25g/1oz icing sugar
  • 4-6 springs of mint

Main Instructions
  1. Beat the eggs and caster sugar together until light, fluffy approx 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 greaseproofing paper and sprayed with a light no calorie cooking spray
  2. Bake the cakes at 200ºC/ Gas mark 6 for 12-15 minutes and until they are golden brown and springy.
  3. Remove from the oven and cool on a wine rack.
Topping/ Filling Instructions
  1. 200g/8oz berries seasonal. Raspberries, blueberries, blackberries
  2. 125ml/ ¼ pint fromage frais/ low fat or no fat yoghurt
  3. 25g/1oz icing sugar
  4. 4-6 springs of mint
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