Lemon Sponge Cake

recipe grey bg (3)

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients

  • Nonstick cooking spray
  • 1 egg
  • 2 egg whites
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 1/2 cup skim milk
  • 2 tablespoons trans fat free margarine
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup sliced strawberries
  • 1 cup kiwi fruit cut into 1-inch pieces
  • 1 1/8 cups reduced fat whipped topping (such as Cool Whip Lite

Instructions

Preheat oven to 350°F. Coat a 9x9x2-inch baking dish with nonstick cooking spray. Allow egg and egg whites to stand at room temperature for 30 minutes. In a small bowl or measuring cup, stir together flour and baking powder and set aside. In a medium bowl beat the egg and egg whites with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 3 to 5 minutes. Add the flour mixture, beating on low to medium speed until combined. In a small saucepan heat and stir milk and margarine until margarine melts; add to batter, along with the vanilla and lemon zest beating until combined. Pour batter into the prepared pan. Bake 15 to 20 minutes or until golden brown and firm to the touch. While cake is baking combine the strawberries and kiwi in a bowl. Cool cake before slicing. Top each piece of cake with about 1/4 cup fruit mixture and top with 2 tablespoons whipped topping.


Yield: 9 servings

Nutritional Info

  • Calories = 195
  • Fat = 4 gm
  • Saturated fat = 2 gm
  • Trans fat = 0 gm
  • Cholesterol = 24 mg
  • Protein 4 gm
  • Sodium = 88 mg
  • Carbohydrate = 34 gm
  • Fiber = 1 gm
  • Calcium = 42 mg
  • % calories from fat = 18%

Food exchanges: 1 starch, 1 fruit, 1 fat