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We’re flying the flag for Pride this month with a showstopping celebration cake – with orange-flavoured sponge, sweet icing and a rainbow of fresh fruit.

Slimming World rainbow cake recipe

makes 16 squares
2 ½ Syns per square
ready in 55 minutes, plus cooling and chilling

What you need:

low-calorie cooking spray
4 eggs, separated
4 level tbsp sweetener granules
grated zest and juice of 1 large orange
150g self-raising flour
1 level tsp baking powder
a rainbow of fresh fruit to top the cake (we chose halved strawberries, mango and pineapple chunks, sliced kiwi fruit, blueberries, red grapes and blackberries)

for the icing:

100g extra-light plain soft cheese, chilled
100g plain quark, chilled
2 level tbsp icing sugar, sifted
grated zest of ½ orange

What you do:

1. Preheat your oven to 180°C/fan 160°C/gas 4. Grease a 22cm square cake tin with low-calorie cooking spray and line it with greaseproof paper.

2. Put the egg yolks and sweetener in a large bowl. Add the orange zest and juice and, using an electric whisk, beat for 5 minutes, until pale and slightly thickened.

3. In a clean bowl, whisk the egg whites until soft peaks form, then gently fold them into the egg yolk mixture. Sift the flour and baking powder into another bowl and gently fold into the eggs.

4. Spoon the mixture into the prepared tin and bake for 20-25 minutes or until golden and firm. Cool in the tin for 10 minutes, then turn out and cool completely.

5. Now make the icing. Put the soft cheese, quark, icing sugar and most of the orange zest in a bowl and stir well. Whisk briefly until smooth (take care not to over-beat it or the mixture will be too loose) and spread it evenly over the cake. Chill for 10 minutes, then sprinkle over the remaining orange zest and arrange the fresh fruit on top in a rainbow pattern. Cut into 16 squares to serve.

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