While we can't exactly call this a healthy recipe - it is a cake, after all - thanks to the lack of butter, it does contain less fat and calories than a traditional sponge cake, particularly one that is served dripping with whipped cream and jam.
To ensure the cake is as light and airy as possible, it is important to whisk the eggs and sugar until the mixture becomes noticeably paler and has a light, fluffy consistency. Take care to fold the remaining ingredients in gently, to prevent all the air from being knocked out.
The Greek yogurt and crème fraîche combination is lower in fat than traditional butter icing or double cream and has a slightly tart edge to it, which provides a nice contrast to the sweetness of the sponge and icing sugar. You could use any combination of fruit for the topping - passion fruit and mango or pineapple and fresh coconut work really well.
Low-fat sponge cake Serves 6-8
For the sponge cake:
110g caster sugar
110g self-raising flour
1 tsp baking powder
1 lemon, zest only
For the icing:
100 low fat crème fraîche
75g Greek yogurt
1-2 tbsp icing sugar, plus extra for dusting, sieved
Preheat the oven to 180C/fan 160C/ gas 4. Grease and line an 8-inch (20cm) round cake tin with parchment paper. Tip the eggs and sugar into a bowl and whisk together until pale, creamy and almost doubled in volume.
Sieve over the flour and baking powder, then add the lemon zest and carefully fold the mixture together, using as few strokes as possible, until well combined. Pour the batter into the prepared tin, transfer to the oven and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Unmould and leave to cool on a wire rack.
To make the icing, beat the crème fraîche and Greek yogurt together, add the icing sugar and mix well. Place in the fridge for at least 30 minutes.
Spread the icing over the cooled cake, arrange the fruit on top and dust with icing sugar just before serving.
Nutritional information for low-fat sponge cake (per 40.3g serving)
Calories from fat: 15
Total fat: 1.7g
Saturated fat: 0.5g