Dessert

Glazed Fresh Strawberry Sponge Cake is for Dessert.

Glazed Fresh Strawberry Sponge Cake takes 25 minutes to prepare.

Glazed Fresh Strawberry Sponge Cake takes 30 minutes to cook.

Glazed Fresh Strawberry Sponge Cake makes 12 servings.

The ingredients for Glazed Fresh Strawberry Sponge Cake are:

Egg whites, 6 large at room temp
Egg, 2 large at room temp
Vanilla 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 cup
Strawberries, fresh, 4 cup, quarters
Granulated Sugar, 6 tsp
Lemon Juice, 1 tsp

Here is how you make Glazed Fresh Strawberry Sponge Cake:

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 servingsNumber of Servings: 12Recipe submitted by SparkPeople user LUSCIOUS02.

The nutritional information for Glazed Fresh Strawberry Sponge Cake is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Glazed Fresh Strawberry Sponge Cake is Low Fat