Unveil the secret to a lighter, guilt-free dessert with this exquisite sponge cake recipe, blending the wholesomeness of rice and wheat flours with the delicate sweetness of natural syrups. Topped with a luscious cottage cheese cream and fresh strawberries, this cake promises a delightful taste experience, perfect for those who seek pleasure without the sugar.
Why You’ll Love This:
- Health-Conscious: Made with a mindful approach to sweetness, using natural syrup or stevia, this cake caters to those watching their sugar intake.
- Light and Fluffy: The unique combination of flours ensures a cake that’s both moist and airy, making each bite a cloud-like experience.
- Versatile Cream: The cottage cheese cream offers a rich, creamy topping that complements the sponge cake’s light texture perfectly, all while providing a canvas for fresh strawberries.
Perfect Occasion:
This sponge cake is perfect for celebrations, afternoon teas, or as a refined dessert after a family dinner. It’s also a great choice for birthday parties, especially for those who appreciate a healthier alternative to traditional sweet treats.
Decoration Tips:
- Fresh Strawberries: Use halved or sliced strawberries to create a beautiful, vibrant topping that adds a burst of freshness.
- Mint Leaves: A few mint leaves can add a pop of color and a refreshing aroma, elevating the cake’s visual appeal.
- Dust with Flour Substitute: For a final touch, lightly dust the top with a powdered sugar substitute or flour substitute for a snow-capped look.
For the Sponge Cake:
- 3 eggs
- 3.5 ounces (100g) of mixed flour (half rice, half wheat)
- 3.4 fluid ounces (100ml) of milk
- 1.7 fluid ounces (50ml) of boiling water
- 1 tablespoon of coconut oil
- 1 teaspoon of baking powder
- A pinch of salt
- Natural syrup or stevia to taste
For the Cream:
- 3.5 ounces (100g) of cottage cheese spread
- 7 ounces (200g) of soft cottage cheese
- Natural syrup or stevia to taste
- Strawberries for garnishing
Instructions:
- Mix the dry ingredients: flour, baking powder, and salt.
- Separate the eggs. In one bowl, beat the whites until stiff peaks form. In another, mix the yolks with milk, coconut oil, and natural syrup or stevia.
- Gently combine the yolk mixture with the beaten egg whites, and beat again to uniformity. Without stopping the mixer, gradually add the dry ingredients and beat for another 2-3 minutes.
- Stir in the boiling water thoroughly.
- Pour the batter into a silicone mold lightly greased with coconut oil and bake in a preheated oven at 338°F (170°C) for about 35-40 minutes.
- For the cream, simply mix all ingredients until smooth.
- Cool the sponge cake, remove from the mold, and top with the cream and strawberries.
Enjoy this heavenly sponge cake with strawberry and cottage cheese cream, a delightful sugar-free treat that doesn’t compromise on taste or texture.
