Sponge cake slice with yogurt cream and peaches

Ingredients

For 1 serving

• All-purpose flour15 g
• Eggs0.6
• Sugar10 g
• Nonfat Greek yogurt60 g
• Peach0.5

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 170 °C (conventional) and line the base of a small tin with baking paper, without greasing the sides: the batter needs to cling to them to rise.
2. Beat the egg in a cup and use just over half. In a bowl, whisk it with the sugar using an electric whisk for 8 minutes, until tripled in volume, pale and thick: when you lift the beaters it should leave a ribbon that sits on the surface.
3. Sift the flour over the top in two goes and fold it in with a spatula, slowly from the bottom up, so the mixture doesn't deflate.
4. Pour into the tin and bake for 20 minutes, without opening the oven, until risen and golden and a skewer inserted in the centre comes out dry.
5. Let the sponge cool on a wire rack. Meanwhile, wash the half peach, remove the stone and slice it thinly.
6. Cut a slice of sponge and serve it with the Greek yoghurt and the peach slices.