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Blueberry Sponge Cake

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A light and healthy blueberry sponge cake, perfect for satisfying your sweet tooth while being low in calories and gluten-free.

Ingredients

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  • 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)

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.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage. Can be made gluten-free by using almond flour.

Nutrition

Keywords: blueberry cake, sponge cake, healthy dessert, gluten-free dessert, low calorie cake

Find it online: https://alexandrarecipes.com/blueberry-sponge-cake/