Coffee, Date and Walnut Loaf Cake
July 3, 2017
Chocolate and Peanut Butter Doughnuts
July 5, 2017

I’m generally not a fan of any kind of low fat or ‘diet’ cakes as I think it’s far better to have the full fat version but just eat it less often.

That’s because in most diet versions of cakes or sweet things, there’s no fat – usually butter – which makes the cake taste good – but loads of sugar so you’re still getting your sweet fix.

However, despite that as I’m getting married in nine weeks’ time I thought I would try making a lighter sponge to my usual bakes and the results were surprisingly good.

I couldn’t find a recipe to use so created my own resulting in a light fluffy sponge topped with fresh berries. Let me know what you think or if you have any alternatives I should try out.


150g self raising flour

75g caster sugar

2 tablespoons vanilla yoghurt

50ml vegetable oil

4 eggs

2 lemons

200g fresh berries

10g icing sugar

How to make…

Preheat Oven to 170C/Fan 150C/ Gas 5.

Prepare a 7inch baking tin (I used a bundt tin for mine) with parchment paper.

Separate the egg whites and whisk until you have firm peaks which don’t move when you hold the bowl upside down. Set aside.

Mix the oil, sugar, yoghurt and egg yolks together until combined and then stir in the zest of and juice of both lemons along with the flour.

With a metal spoon gently fold in the egg whites – they need to be mixed in but not over worked – and then spoon the whole thing into your baking tin and pop in the oven for 35 minutes.

Keep an eye on the cake as you don’t want it to burn, it’s done when you can stick a sharp knife into it and it comes out clean.

When the cake is done take it out and let it cool completely. Then cover with the fresh berries and icing sugar (through a sieve) and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Join the Hackney Kitchen cake club