Strawberry and Cream Sponge Cake

Instructions:

1. Preheat your oven to 180°C (160°C fan/gas mark 4). Line the bottom and sides of two 20cm round cake tins with baking paper.
2. In a large bowl, use a hand mixer or a spoon to cream together the low-fat spread and sweetener until smooth and creamy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Sift the self-raising flour into the bowl and gently fold it into the wet ingredients until no dry streaks remain.
5. Divide the cake batter evenly between your two prepared tins. Place them in the oven and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly touched.
6. Once baked, remove the cakes from the oven and let them cool in their tins for about 5 minutes before turning them out onto a wire rack to cool completely.

Assembly & Decoration:

1. To create the pink, whipped-cream look from the picture, gently mix the quark and strawberry yogurt together in a bowl.
2. Cut about half of your strawberries into small, chunky pieces. Fold these pieces into the creamy mixture.
3. Once the sponges are completely cool, place one of them on a serving plate. Top it with the creamy strawberry mixture, spreading it right to the edges.
4. Carefully place the second sponge on top.
5. For the decorative topping: Take the remaining strawberries and cut them in half. Arrange them on top of the cake, piling them up in the center to create a dome-like effect. You can also add some raspberries if you like.
6. For the final touch, lightly dust the entire cake with the icing sugar using a fine sieve.
7. Enjoy!