French · Dessert
Classic Sponge Layer Cake
A featherlight French-style whisked sponge built on whole eggs with no added butter, layered with smooth Greek yogurt and fresh strawberries instead of buttercream, delivering the classic genoise lift at a fraction of the usual calorie cost.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
221Calories
9.1gProtein
5gFat
35.5gCarbs
17.4gSugar
1.8gFiber
165mgSodium
115mgChol
2.1gSat Fat
196mgPotassium
73mgCalcium
1.9mgIron
0.4mcgVitamin B12
16.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Earl Grey Tea
local
Champagne
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and butter-line a 10cm/4 inch round cake tin.
2
Whisk the egg and sugar together with a stand mixer on high speed for 5-6 minutes until pale, tripled in volume and thick enough to leave a ribbon trail.
3
Sift the cake flour, baking powder and cocoa powder together over the whisked egg mixture in two additions, folding gently with a spatula to keep the air in.
4
Stir the vanilla extract into the skim milk, then fold this through the batter just until no streaks remain.
5
Pour the batter into the prepared tin and bake for 18-20 minutes until the sponge springs back and a skewer comes out clean.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely before slicing horizontally into two layers.
7
Whisk the greek yogurt until smooth and spread half between the layers along with a third of the sliced strawberries.
8
Stack the cake, spread the remaining yogurt over the top and finish with the rest of the strawberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/41 1/4 eggs, whisked (60g)
- 1 oz28g sugar white
- 1.4 oz40g sifted cake flour
- 0.1 oz2g baking powder
- 0.6 oz18g skim milk
- 0.1 oz3g vanilla extract
- 2.1 oz60g whisked smooth greek yogurt
- 1.9 oz55g hulled and sliced strawberry
- 0.2 oz5g cocoa powder
