Summer Berries Light Sponge Cake


This cake can be made in individual portions or as a cake, serve with lightly whipped cream or créme anglaise.

Preparation time: 15 minutes

Cooking time: 30 minutes

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Serves: 4 people

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From the Store Cupboard


  1. Mix egg yolks and sugar together until creamed.
  2. Add the yogurt and sieve in the flour and ginger.
  3. Beat the egg whites until stiff and fold into the mixture.
  4. Prepare the tin by lightly greasing, pour half the mixture into the tin and add half of the berries.
  5. Add the remaining mixture and top with the berries.
  6. Dust with brown sugar and bake for 30 mins at 180°C/350°F/Gas Mark 4.
  7. Serve with fresh cream or créme anglaise.
  • Mary, 20 Jul 17

    5 stars rating
  • SuperValu, 16 Apr 13

    3 stars rating
    Hi Deirdre, Kevin would recommend an 8 inch tin for the cake or individual square ramekin dishes which are approx 3".
    Hope that helps!
  • Deirdre, 13 Apr 13

    3 stars rating
    What size tin do I use?

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