Low Sugar Low Fat Summer Cake
HOW TO VIDEO : https://youtu.be/BDKVPn-0V8g A beautiful creamy cake doesn’t have to be bad for you. This whole cake including the frosting contains just 200g refined sugar and 164g fat. The sponge cake is virtually fat free and for the frosting I have used low in fat whipping cream (38% fat content) whisked together with a virtually fat free vanilla pastry cream. Can easily be made gluten free too. You will need a 9inch loose bottomed cake tin brushed with lining paste and base lined with paper or reusable baking parchment. Treat yourself !!
Serves 8-10
Ingredients
For the low fat sponge
4 large eggs
150g Caster sugar
1 tsp vanilla extract
75g Cornflour
75g Plain flour (or use gluten free flour)
1 tsp baking powder
50g Butter (melted and cooled – still runny)
For the low fat frosting
3 egg yolks (freeze the whites)
2 tsp vanilla extract
50g caster sugar
30g cornflour
250ml whole milk
300ml Whipping cream
Optional: 2-3 tbsp strawberry jam to sandwich the cake.
For the decoration
500g Fresh summer fruits
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Preparation
To make the cake
Preheat the oven to 180 degrees c (conventional)
In a large roomy mixing bowl whisk together the eggs, vanilla and sugar until light, mousse like and doubled in size. You can place your mixing bowl over a pan of simmering water and this will speed up the mixing. When you lift the whisk out of the mix it will leave a trail. If that is not happening, continue whisking some more.
Sift over the flour, cornflour and baking powder and fold in gently taking care not to knock out that valuable air. Take your time – it seems to take forever before the flour seems incorporated. Pour in the cooled melted butter and stir this through the thick mix. Transfer to the prepared tin and bake for 30-35 minutes until the cake is well risen and golden brown. Your cake may start to darken after about 20 minutes but don’t be tempted to believe it is baked through. Lay a piece of foil with a large hole in it over the cake. This will protect the cake from over browning.
When baked the cake will be firm to the touch. Take from the oven and leave on a cooling rack still in the tin for about 15 minutes. The cake will leave the sides of the tin, run a knife around the edges and remove then leave to cool completely.
To make the frosting
Start by making the thick pastry cream. Place the egg yolks, vanilla, sugar and cornflour in a medium sized saucepan (off the heat) and mix to a thick paste. Gradually pour over the milk and stir well. Place over a medium heat and keep stirring all the time until the mixture heats and thickens. Take from the heat, give a good beating then transfer to a heat proof bowl, cover and leave to go completely cold.
When cold whisk the whipping cream in a large bowl until thick and standing in peaks then whisk it into the cold pastry cream, little by little until you have a very thick smooth vanilla flavoured frosting.
Transfer your cooled cake to a cake board and cut into two. Spread a layer of cream (and a layer of strawberry jam if you fancy) to sandwich the two cakes together then use the remainder of the frosting to cover the top and sides. Chill in the fridge for a couple of hours to firm up.
Decorate with as much fresh fruit as you can !!!!
TIP The pastry cream can be made up to three days in advance and kept in the fridge.
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