Lemony Sponge Cake with Strawberries and Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 large eggs
- .67 c. sugar
- 1 tsp. vanilla extract
- .67 c. all-purpose flour
- 1/3 c. sugar
- 3 tbsp. sugar
- 1/4 c. fresh lemon juice
Instructions
- Heat oven to 350 °F. Grease two 8-inch round layer-cake pans. Line bottoms with waxed paper; grease paper
- Cake: Beat eggs and 2/3 cup sugar in a large bowl with electric mixer 8 to 10 minutes until very thick and tripled in volume.(This is important to assure high layers.) Beat in vanilla. Put flour in a medium-size strainer and sift over batter. Gently stir (fold) with a rubber spatula just until thoroughly blended. Pour into prepared pans
- Bake 18 to 20 minutes until golden around the edges and a pick inserted in centers comes out clean.
- Cool cakes on wire rack 10 minutes. Loosen edges from pans, invert on rack and let cool completely. When cool, carefully slice each layer in half, using a long serrated knife.
- Heat 1/3 cup sugar and the lemon juice until boiling. Stir until sugar dissolves. Brush hot syrup over cut surfaces of cake layers until all syrup is absorbed. Cool completely.
- Beat cream and remaining 3 tablespoons sugar with electric mixer until stiff peaks form when beaters are lifted (you'll have 4 cups). Spoon off 1 cup and reserve. Stir strawberry jam, then stir jam into remaining whipped cream.
- To assemble: Place 1 cake layer cut side up on a serving plate. Top with 1 cup sliced strawberries, then 1 cup whipped-cream mixture. Repeat with remaining layers, putting last layer cut side down. Spread with reserved whipped cream. Decorate with berries.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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