Slice of sponge cake with strawberries and yogurt

Ingredients

For 1 serving

• Eggs25 g
• Sugar10 g
• All-purpose flour10 g
• Potato starch5 g
• Nonfat Greek yogurt50 g
• Strawberries60 g
• Honey4 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Preheat a conventional oven to 170 °C and line only the base of a cake tin with baking paper, leaving the sides clean so the batter can climb. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Beat the eggs with the sugar using an electric whisk for 10–12 minutes, until pale, tripled in volume and leaving a trail when drizzled: there is no raising agent, all the volume comes from this.
3. Sift the plain flour and potato starch over the top in 2–3 additions and fold in with a spatula, lifting from the bottom, very gently so the eggs don't deflate.
4. Pour into the tin and bake for 30 minutes without ever opening the oven, until golden and a skewer in the centre comes out dry; let it cool completely.
5. Meanwhile wash and hull the strawberries and slice them; mix the Greek yoghurt with the honey.
6. Cut the sponge in half horizontally, fill it with the honey yoghurt and strawberries and top with the other layer.