This cake has no butter but is lovely, it's light and fluffy and relatively healthy. Of course you can up the calorie count (as I have) by using marscapone instead of cream. I reckon it's worth it.
Ingredients:
3 eggs, separated
90 ml water225g sugar
140g flour
1 tsp baking powder
Grated zest of one lemon
250g tub marscapone cheese.
40g icing sugar, extra to dust.
Lots of strawberries.
How to:
1. Preheat the oven to 180°C/gas 4. Grease and line two round 20cm cake tins.
2. Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until firm and creamy - this should take about ten minutes or so.
3. Fold in the flour and baking powder into the cake mixture.
4. Whip the egg whites until they hold a stiff peak and fold them in to the mixture before spooning into the cake tins.
5. Bake in a moderate oven for about 20 minutes, until golden and firm to the touch. Turn out and cool on a wire rack.
6. In a bowl whisk together the cheese, lemon zest and icing sugar. Dollop over one of the cakes, layer with cut strawberries (or raspberries), place second cake on top, spread a thin layer of the cream cheese over the top layer and decorate with more strawberries. Sprinkle with icing sugar before serving and expect NO leftovers. Esp. if you a have a lovely neighbour over the fence watering her garden who likes cake too.
Thank you for sharing such great information.
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