Sponge Cake with Strawberries in Sherry Syrup
Marinated strawberries add glamour to a no-fail orange sponge cake. For a nonalcoholic syrup, replace the sherry with pulp-free orange juice.
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 161 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 7% |
| vit A | 3% |
| vit C | 27% |
| folate | 10% |
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1/2 cup (125 mL) granulated sugar
1 strip orange rind
1/2 cup (125 mL) medium sherry
2 cups (500 mL) halved strawberries
2 tbsp (25 mL) slivered almonds
Sponge Cake:
1 cup (250 mL) sifted cake-and-pastry flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
4 eggs, separated
1/4 tsp (1 mL) cream of tartar
2/3 cup (150 mL) granulated sugar
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) orange juice
1 tsp (5 mL) vanilla
Preparation:
Sponge Cake: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.
In bowl, whisk together flour, baking powder and sa< set aside. In separate bowl, beat egg whites with cream of tartar until soft peaks form. Beat in half of the sugar, 1 tbsp (15 mL) at a time, until stiff peaks form; set aside.
In large bowl, beat egg yolks with remaining sugar until thick and pale, about 2 minutes. Beat in orange rind and juice and vanilla. Add flour mixture; stir just until combined. Stir in about one-quarter of the whites; fold in remaining whites. Scrape into prepared pan, levelling top.
Bake in centre of 325°F (160°C) oven until cake springs back when lightly touched and tester inserted in centre comes out clean, about 45 minutes. Let cool on rack for 10 minutes. Remove side of pan; invert cake onto rack. Remove bottom of pan; let cool completely. Peel off paper. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Meanwhile, in saucepan, bring sugar, orange rind and 1/2 cup (125 mL) water to boil over medium-high heat, stirring. Add sherry; let cool. Discard orange rind. Pour into bowl. Add strawberries; marinate for at least 1 hour. (Make-ahead: Cover and refrigerate for up to 8 hours.)
In small skillet, lightly toast almonds over medium heat, about 2 minutes.
Place cake on serving plate; cut into 8 to 12 wedges, keeping shape of cake. Spoon strawberries and about one-third of the syrup over cake. Sprinkle with almonds. Serve with remaining syrup.
Additional Information
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Tip: To measure cake-and-pastry flour, sift generous 1 cup (250 mL) of the flour. Then spoon sifted flour into dry measuring cup until flour overflows cup. Use knife to sweep flour evenly off cup level with rim.
Source
© CanadianLiving.com
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