Sponge Cake with Strawberry Coulis & FAGE Total Yoghurt
For the cake:
300g FAGE Total
120g butter, at room temperature
120g caster sugar
2 medium eggs
1 vanilla pod, seeds only, or 1 tsp vanilla paste
275g plain flour
2 ½ tsp baking powder
For the coulis:
500g strawberries, washed, hulled & chopped
50g caster sugar
- Heat oven to Gas Mark 4 / 180°C / 160°C fan. In a bowl whisk the butter and sugar until creamy, then add the yoghurt, eggs, vanilla and salt. Whisk to combine.
- Sieve flour and baking powder into the bowl and mix well. Pour the batter into a buttered and floured 18cm cake tin. Bake for 40-50 minutes until springy to the touch. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, cook the strawberries in a saucepan with sugar for a few minutes until soft. Whizz using a hand blender and cool. Serve with the cake.