I wasn’t sure what to name this cake. I’ve been experimenting with various forms of fat free cakes lately, and this is the latest creation. Fair enough, it’s not quite fat-free, but very close!
Believe it or not, it’s only 238 kcalories a slice (if a slice is 1/8th of a cake). The inspiration for this was a lemon drizzle cake that I made, but that turned out a bit too dense. I wanted to try again, but didn’t want more lemon. So instead I turned to the lovely raspberry.
3 large eggs
125g caster sugar (I used golden) (If you’re not from Britain, this is whatever you would usually make cakes with. Fairly fine, but still grains.)
A drop of vanilla extract
200g self raising flour
85g icing/powdered sugar
1tsp baking powder
~238 calories per 1/8th cake
You’ll also need:
A loaf tin, mixing bowl, scales, electric whisk (or be very very good at whisking!), saucepan, spoon, sieve, smaller bowl, spatula and skewer.
- Put raspberries and water (150ml) in a saucepan and cook on a medium heat until mashy, stirring occasionally.
- Filter the raspberries through the sieve (a tea strainer also works for this) to get rid of all the pips. Stir it and squish it until you have all the lovely juice.
- Put the juice back into the saucepan and add 25g of the icing sugar. Heat and stir until dissolved.
- Put raspberry sauce to the side to cool.
- Lightly grease the tin with whatever you choose (I used vegetable oil) then dust this in a coat of flour. Pre-heat the oven to gas mark 6 / 400F / 200C (take off 20 if fan assisted).
- Separate the eggs, with the egg whites in your main mixing bowl.
- Whisk the egg whites until stiff peaks.
- Add in sugar and whisk this in too.
- Lightly stir the egg yolks, vanilla extract and milk together.
- Now sieve into the mix the flour, baking powder and salt, add the eggy milk mix.
- Fold all the ingredients together.
- Pour mix into loaf tin.
- Take several spoonfuls of raspberry sauce and pour them on the top of the cake mix all over. Use your skewer to drag through the mixture all the way to the bottom to make the marbled effect. Don’t over-do this as it’ll burst too many bubbles.
- Cook for 30 minutes.
- When cooked, a skewer pierced into the middle of the cake should come out clean. If not give it another 5 minutes. Take out of the oven and put on a cooling rack (still in tin).
- Take 50g of icing sugar and mix it with 5 tbsp of the leftover sauce. Mix until smooth then pour all over the top of the cake (still in the tin).
- Leave to cool then turn out when cold.
- Serve with vanilla ice cream and some of the spare sauce drizzled on top, or just enjoy it as a slice of delicious moist raspberry cake.
The finished cake, ready to eat: