Close
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
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
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
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
