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Photo of Berry sponge with maple syrup drizzle by WW

Berry sponge with maple syrup drizzle

8
Points® value
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
6
Difficulty
Easy
This no-fat sponge is the perfect treat for a buffet, afternoon tea or special dessert. It's so yummy!

Ingredients

Calorie controlled cooking spray

5 spray(s)

Egg, whole, raw

3 medium, raw

Light Brown Sugar

75 g, (2 ¾ oz), soft

Plain White Flour

75 g, (2 ¾ oz) plain

Salt

1 pinch

Medium fat soft cheese

100 g, (3 ½ oz)

0% fat natural Greek yogurt

4 tablespoon(s)

Vanilla Extract

½ teaspoon(s), level

Artificial sweetener

1 tablespoon(s)

Strawberries

50 g

Blackberries

50 g

Raspberries

50 g

Blueberries

50 g

Golden Syrup

2 tablespoon(s), level, maple

Instructions

  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a 20cm (8 inch) loose-bottomed cake tin with low fat cooking spray.
  2. In a large bowl, whisk the eggs and sugar together using a hand-held electric mixer until very thick, light and airy. This will take about 5 minutes. Gently fold in the flour and salt using a large metal spoon. Transfer to the cake tin and level the surface.
  3. Bake the cake in the centre of the oven for 15-18 minutes until firm, yet slightly springy to touch. Cool for a few minutes, then remove from the tin and cool completely on a wire rack.
  4. Beat the soft cheese, yogurt, vanilla extract and sweetener together. Spread over the cake and top with the fruit. Just before serving, drizzle with the maple syrup.

Notes

Use a combination of berries that takes your fancy. Refrigerate the cake if it is to be eaten later, though be sure to serve it at room temperature to enjoy it at its best.

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