Simple Eton Mess Traybake with Vetta SMART Protein Flour

For the sponge

1. Heat the oven to 170°c. Line slice tray with baking paper.
2. To make the sponge, beat the butter, coconut oil, honey, and brown sugar in a mixing bowl until light and creamy (approx. 5mins).
3. Add the vanilla bean paste/extract, followed by the almond meal, greek yogurt, and eggs (combining one at a time). Mix well.
4. Add the self-raising flour by folding it into the mixture using a large metal spoon. Stir until just combined.
5. Spoon mixture into the prepared tray and bake for approx. 25 minutes or until a skewer comes out clean when pushed into the center of the cake.
6. Remove the cake from the oven and let it sit on a cooling rack for 10-15 minutes.

For the topping

1. Add yogurt and maple syrup to a medium bowl and mix on low for approx. 30 seconds.
2. Slowly increase power to medium speed for approx. 3-5 minutes, or until peaks form.
3. To assemble, peel the baking paper off the cake, then transfer it to a serving plate.
4. Spread the whipped yogurt on top of the sponge and scatter with desired fruits and mint leaves. Cut, serve and enjoy!