Mixed berry vanilla sponge cake
Ingredients 3 eggs 115g caster sugar 140g plain flour A few drops vanilla extract 400g frozen mixed berries 4tbsp no-added-sugar black cherry or blackcurrant jam 200g 2% fat Greek yogurt Method Heat the oven to 190°C/fan 170°C/gas 5 and line a 20–22cm diameter cake tin with baking paper. In a large bowl, beat the eggs and sugar together with an electric hand mixer until the mixture is thick, creamy and trebled in volume (this will take 4–5 min) – the beaters should leave a thick trail on the surface when lifted. Sift half the flour over the mixture, then fold in lightly using a metal spoon. Sift over the remaining flour, then fold in, along with the vanilla extract and 1tbsp water.
Ingredients

3 eggs,115g caster sugar,140g plain flour,A few drops vanilla extract,400g frozen mixed berries,4tbsp no-added-sugar black cherry or blackcurrant jam,200g 2% fat Greek yogurt

Direction

Put a large saucepan over a medium-high heat. Add the butternut squash, parsnip, celery, butter beans, cumin, coriander and ginger. Mix the stock powder with 1 litre boiling water in a jug, then add to the pan along with the milk. Bring the soup to the boil, then reduce the heat and simmer for 20–25 min until the vegetables are tender.,Remove the pan from the heat and purée the soup with a stick blender (or leave to cool slightly and whiz in a food processor).,Serve topped with the soured cream and chives, with a grind of black pepper.

Nutrition per serving
Calories
222
Protein
2.3g
Fat
3.2g
Saturates
4.2g
Fibre
2.2g
Suger
1.2g
Salt
0.7g
Calcium
2.2g
Carbs
0
Iron
0
Vegitable
0
Gluten
0
Dairy
0
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 0
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