Mixed Berry Sponge
2 x 15cm cakes or 1 large sponge
Low FODMAP serve
What you'll need
For the sponge
4 eggs, divided
½ cup caster sugar
¾ cup Lo-Fo Pantry All Purpose/ Plain Flour
1 teaspoon baking powder
¼ cup cornflour
½ teaspoon bicarb soda
1 teaspoon vanilla essence
1 pinch salt
For the filling
400mL lactose free pouring cream
200g mixed berries
Preheat the oven to 180°C fan forced and grease 2 x 15cm cake tins, or 1 large cake tin.
Sift the flours 3 times into a large bowl to ensure it is aerated and no lumps remain.
Beat the egg whites and the caster sugar in a stand mixer on high until soft peaks have formed.
Add the egg yolks and beat briefly to incorporate.
While continuously beating on a low setting, gradually add the flours, bicarb soda, vanilla and salt until just combined.
Divide the batter between the tins and bake in the oven for 15 mins or until the cakes are springy to the touch and an inserted skewer comes out clean.
Turn the cakes out onto wire racks immediately to cool.
Once cool, whip the pouring cream and spread over the middle and top of the cake. Top the cream on each layer with mixed berries and serve immediately.