Glazed Fresh Strawberry Sponge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Egg whites, 6 large at room tempEgg, 2 large at room tempVanilla Extract, 1 tsp Morton Coarse Kosher Salt, 0.25 tsp Granulated Sugar, 1.5 cup Flour, white, 1.5 cup Baking Powder, 1.5 tsp Raspberry Jam (or any other you want), 6 tbsp Water, 1/3 cupStrawberries, fresh, 4 cup, quartersGranulated Sugar, 6 tsp Lemon Juice, 1 tsp
To make strawberry topping:
Clean and quarter fresh strawberries to about 4 cups. Add 2 tablespoons sugar and lemon juice, mix then cover and place in fridge while you make the rest of the cake.
To make sponge cake:
Preheat oven to 350F. Coat a 9 in. springform pan with no-stick spray then dust with flour, shaking out the excess.
Place egg whites, egg, salt and vanilla in a large bowl. Beat with an electric mixer until light. Gradually beat in the sugar until thick, about 4-5 minutes.
Sift flour and baking powder together over the egg mixture. Fold in to mix with a large rubber spatula. Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool on wire rack, keeping cake in pan (do not remove).
To make the glaze: in a small non-stick saucepan, combine the jam with the water. I also took out the strawberries from the frige and added some of the juice. Simmer sauce until it reduces by 1/4 or so.
Once cake has cooled slightly, using toothpick or raw spaghetti stick, poke holes all over cake about 1 inch apart. Pour glaze over cake then let set. Once cooled, remove cake from pan and place on serving platter. Slice cake into 12 pieces, top with reserved strawberry topping.
**** As an additional, complement topping, I blended 5 oz. philly 1/3 fat cream cheese (not light) with 1/2 tsp vanilla and 1 tsp splenda, then placed a dollop onto each piece of cake. This adds about 28 more calories and 2.3 g fat per serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LUSCIOUS02.
Clean and quarter fresh strawberries to about 4 cups. Add 2 tablespoons sugar and lemon juice, mix then cover and place in fridge while you make the rest of the cake.
To make sponge cake:
Preheat oven to 350F. Coat a 9 in. springform pan with no-stick spray then dust with flour, shaking out the excess.
Place egg whites, egg, salt and vanilla in a large bowl. Beat with an electric mixer until light. Gradually beat in the sugar until thick, about 4-5 minutes.
Sift flour and baking powder together over the egg mixture. Fold in to mix with a large rubber spatula. Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool on wire rack, keeping cake in pan (do not remove).
To make the glaze: in a small non-stick saucepan, combine the jam with the water. I also took out the strawberries from the frige and added some of the juice. Simmer sauce until it reduces by 1/4 or so.
Once cake has cooled slightly, using toothpick or raw spaghetti stick, poke holes all over cake about 1 inch apart. Pour glaze over cake then let set. Once cooled, remove cake from pan and place on serving platter. Slice cake into 12 pieces, top with reserved strawberry topping.
**** As an additional, complement topping, I blended 5 oz. philly 1/3 fat cream cheese (not light) with 1/2 tsp vanilla and 1 tsp splenda, then placed a dollop onto each piece of cake. This adds about 28 more calories and 2.3 g fat per serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LUSCIOUS02.
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 1.3 g
- Cholesterol: 32.3 mg
- Sodium: 151.2 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
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