For the sponge:
For the frosting:
Heat oven to 190C/170C fan/gas 5. Grease three 20cm sandwich tins and line them with one small disc of unbleached parchment paper or greaseproof paper. Make sure you’ve made the sides nice and greasy, you can use low-fat cooking spray for this to keep the mess to a minimum.
Simply whizz up your beans in a blender and combine with all the other cake ingredients. Divide the mix between your three tins and bake for 20-30 minutes until lightly golden.
Let the cakes cool, then assemble one layer at a time with a layer of frosting in between each layer of sponge (you will need about 1/3 to 1/2 the frosting at this stage). Use the remainder of your frosting to coat the sides and top of your cake and decorate with your favourite sprinkles. Let your cake set in the fridge for around 30 minutes prior to serving.
P.S. Top tip: Use a cake decorating turntable and a scraper to get the perfect finish to your frosting.
– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery
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