With summer only a month away, delicious strawberries will soon be ripe for the picking. What’s even more delicious than eating fresh strawberries? Strawberry shortcake! This is my favorite low-fat sponge cake recipe for a perfect summertime dessert.

Ingredients

  • 6 egg yolks
  • 1 tbsp finely shredded orange peel
  • 1/2 cup orange juice or pineapple juice
  • 1 tsp vanilla
  • 1 cup sugar
  • 1 1/4 cups all-purpose flour
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar

Directions

  1. In a mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored.
  2. Add orange peel, orange juice, and vanilla. Beat on low until combined.
  3. Gradually beat in the 1 cup of sugar at low speed, increase to medium speed and beat until mixture thickens slightly and doubles in volume.
  4. Sprinkle 1/4 cup of the flour over egg yolk mixture, fold in until combined.
  5. Repeat with remaining flour, 1/4 cup at a time, set egg mixture aside.
  6. In a mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form.
  7. Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form.
  8. Fold 1 cup of the beaten egg white mixture into the egg yolk mixture. Fold egg yolk mixture into remaining egg white mixture.
  9. Pour into an 10 inch tube pan (or you can use regular 9×2 inch round pans).
  10. Bake at 325 degrees for 55 to 60 minutes or until cake springs back when lightly touched.
  11. Cool on wire rack or serve warm topped with fresh strawberries or any fresh fruit of your choice!

Lemon Sponge Cake: Prepare as above, except substitute 2 teaspoons finely shredded lemon peel for the orange peel, and 1/4 cup lemon juice plus 1/4 cup water for the orange juice,

ChocolateSponge Cake: Prepare as above, except omit orange peel. Reduce the flour to 1 cup and stir 1/3 cup unsweetened cocoa powder into flour.