Blueberry Sponge Cake

INTRODUCTION

Blueberry sponge cake is a delightful treat that brings together the sweetness of fresh blueberries with the light texture of a sponge. This cake not only satisfies your sweet cravings but also offers multiple health benefits. With high protein and low calorie counts, this dish can easily fit into any healthy eating plan. It’s a tasty and guilt-free dessert or snack option that is perfect for satisfying your sweet tooth.

WHY YOU WILL LOVE THIS RECIPE

This blueberry sponge cake is an excellent choice for anyone looking for a lighter option in the dessert category. Made primarily with egg whites and blueberries, it is low in calories and gluten-free, making it accessible for those with dietary restrictions. It’s also incredibly quick to prepare, which is great for meal prep. Prepare it over the weekend, and you’ll have a delicious, healthy dessert ready to enjoy throughout the week. Plus, this cake is a great source of antioxidants, thanks to the blueberries, which can support weight loss and overall health.

HOW TO MAKE Blueberry Sponge Cake

Creating a delicious blueberry sponge cake requires just a few simple steps. Follow the guide below to make this healthy and tasty treat.

EQUIPMENT NEEDED

• Oven
• Baking sheet (9 x 13 inches)
• Parchment paper
• Blender
• Mixing bowls
• Whisk
• Teatowel

Ingredients You’ll Need

• 4 large egg whites
• 3/4 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1/2 cup blueberry puree
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Dusted powdered sugar (optional)

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 350°F and line a 9 by 13 inch baking sheet with parchment paper.
2. In a blender, puree 1 cup of blueberries. Strain the mixture to remove the skin. Set aside 1/2 cup for later use.
3. In a separate bowl, whisk the egg whites. Set the yolks aside. To the yolks, add 3/8 cup of sugar and the vanilla. Beat until pale and thick for about 3 minutes. Gently fold in the blueberry puree.
4. In another bowl, add salt to the egg whites and whisk until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
5. Carefully fold in the flour in three sections into the egg white mixture, being cautious not to deflate it.
6. Lightly fold in one-third of the egg white mixture into the yolk mixture, and then gradually fold in the remaining two parts until combined.
7. Check the batter for lightness and texture; it should be airy and smooth.
8. Pour the batter into the prepared baking sheet and bake until golden, about 20-25 minutes.
9. Allow to cool for five minutes, then turn out onto a tea towel dusted with icing sugar. Cool completely.
10. Once cooled, fill with desired toppings like whipped cream, re-roll, and dust with icing sugar before serving.

HOW TO SERVE Blueberry Sponge Cake

This blueberry sponge cake can be enjoyed in several ways. For a healthy serving suggestion, try pairing it with fresh berries or a dollop of Greek yogurt. This not only adds an extra layer of flavor but also increases the protein content, making it a perfect fit as a high protein meal. Portion control is key; aim for a slice that helps satisfy your sweet tooth without overindulging. Consider serving it with a garnish of mint for an extra touch.

STORAGE & FREEZING: Blueberry Sponge Cake

Storing your blueberry sponge cake is simple. Keep any leftovers in an airtight container at room temperature for up to three days. If you want to keep it for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It’ll stay fresh for up to three months. When you’re ready to eat, simply thaw it in the refrigerator overnight or at room temperature for a few hours.

SERVING SUGGESTIONS

For a balanced side option, you could serve this blueberry sponge cake alongside a fresh fruit salad. The added fiber from the fruits and the vitamins enhance the meal, making it even more nutritious.

VARIATIONS

• Healthier Version: Substitute granulated sugar with coconut sugar or a sugar alternative to reduce the overall sugar content while maintaining sweetness. Use almond flour instead of all-purpose flour to enhance the cake’s protein level while keeping it gluten-free.

• High-Protein or Low-Carb Version: You can use protein powder in place of some of the flour. This will boost the protein content significantly, making it a healthier option for those focused on muscle building or weight loss.

• Air Fryer Version: If you prefer using an air fryer, pour the batter into a smaller cake pan that fits your air fryer. Cook at 320°F for about 15-20 minutes or until a toothpick comes out clean. This method gives the cake a slightly different texture while remaining quick and convenient.

FAQs

1. Is this blueberry sponge cake diabetic-friendly?
   Yes! By using sugar substitutes and increasing the blueberry content, you can make this cake diabetic-friendly while still enjoying its delightful taste.

2. Can I make this cake gluten-free?
   Certainly! Substitute the all-purpose flour with almond flour or coconut flour. This makes it low carb and gluten-free.

3. How should I store leftovers?
   Store any leftover cake in an airtight container at room temperature for up to three days or freeze it for longer storage.

4. Can I meal prep this cake?
   Absolutely! This cake is great for meal prep. You can bake it ahead of time and keep it stored in the refrigerator for healthy snacks or desserts throughout the week.

MAKE-AHEAD TIPS FOR Blueberry Sponge Cake

To save time, you can prepare the blueberry puree and egg whites a day in advance. Store them in separate containers in the refrigerator. This way, when you’re ready to bake, all you have to do is whisk the ingredients together. You can also bake several sections at once for meal prep, so you have a healthy dessert ready for the week.

With its delicious taste and healthy benefits, the blueberry sponge cake is sure to become a favorite treat. Enjoy making it and savor every bite of this tempting dessert!

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