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

Pinch salt

275g plain flour

2 ½ tsp baking powder


For the coulis:

500g strawberries, washed, hulled & chopped

50g caster sugar

  1. 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.
  2. 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.
  3. 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.