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Lemon Sponge Cake with Glazed Strawberries Recipe

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Lemon Sponge Cake with Glazed Strawberries
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Ingredients
14
Count
Nutrition
298
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
  2. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
  3. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
  4. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
  5. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
  6. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.
  7. Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.45 Kcal (1250 kJ)
Calories from fat 115.05 Kcal
% Daily Value*
Total Fat 12.78g 20%
Cholesterol 10.99mg 4%
Sodium 101.61mg 4%
Potassium 298.24mg 6%
Total Carbs 38.33g 13%
Sugars 26.53g 106%
Dietary Fiber 3.26g 13%
Protein 11.97g 24%
Vitamin C 34.3mg 57%
Iron 0.9mg 5%
Calcium 69.1mg 7%
Amount Per 100 g
Calories 177.81 Kcal (744 kJ)
Calories from fat 68.55 Kcal
% Daily Value*
Total Fat 7.62g 20%
Cholesterol 6.55mg 4%
Sodium 60.54mg 4%
Potassium 177.69mg 6%
Total Carbs 22.84g 13%
Sugars 15.8g 106%
Dietary Fiber 1.94g 13%
Protein 7.13g 24%
Vitamin C 20.5mg 57%
Iron 0.5mg 5%
Calcium 41.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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