Mixed Berry Sponge

Preparation

15 mins

Cooking

15 mins

Makes

2 x 15cm cakes or 1 large sponge

Low FODMAP serve

1 slice

A classic dish, our low FODMAP Mixed Berry Sponge is perfect for entertaining. Top with your favourite low FODMAP fruits for a fresh burst of flavour.

What you'll need

For the sponge

4 eggs, divided

½ cup caster sugar

¾ cup Lo-Fo Pantry 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

Process

Step 1

Preheat the oven to 180°C fan forced and grease 2 x 15cm cake tins, or 1 large cake tin.

Step 2

Sift the flours 3 times into a large bowl to ensure it is aerated and no lumps remain.

Step 3

Beat the egg whites and the caster sugar in a stand mixer on high until soft peaks have formed.

Step 4

Add the egg yolks and beat briefly to incorporate.

Step 5

While continuously beating on a low setting, gradually add the flours, bicarb soda, vanilla and salt until just combined.

Step 6

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.

Step 7

Turn the cakes out onto wire racks immediately to cool.

Step 8

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.

Recipe developed by Lindsay Fordham @thatlofolife

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Mixed Berry Sponge

Preparation

Cooking

Makes

Low FODMAP serve