Persimmon sponge cake- fat free, low-sugar
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 109.6
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 56.4 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.4 g
- Protein: 5.3 g
Egg white, fresh, 2 large (remove)
*Whole Wheat Flour, 1/8 cup (remove)
*Overripe Fuyu Persimmon, medium (2-1/2" dia x 3-1/2" high). It should almost feel like a ripe persimmon of the other variety.
Brown Sugar, .5 tsp unpacked (remove)
cut four very thin slices of the persimmon. Remove the skin, and set the slices aside.
Preheat oven to 350 F
In a bowl, whip the eggs until they form soft peaks. Whip in the lemon peel, cardamom and flour.
Skin the remaining persimmon and mash the fruit with half of the brown sugar. Whip into the egg mixture.
In two small lightly greased ramekins, place one slice of the persimmon. fill ramekins with egg mixture, and top with the remaining persimmon slices. Sprinkle with remaining brown sugar.
Bake at 350 until it looks dry and passes the cake tester test.
If the persimmon is ripe, not over-ripe, you may need to puree the non-sliced parts. But riper is better, because riper is sweeter.
Note: this is even yummier if you layer the egg mixture with about another two thin slices of persimmon per ramekin. But be careful not to drop the sweetness in the egg mixture too low.