Orange Almond Sponge Cake with Blueberries
A deliciously moist cake that offers fiber and endless options for fruit toppings.
Servings
12
servingsCalories
270
kcalIngredients
6 6 eggs, separated
1/8 tsp 1/8 cream of tartar
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 canola oil
1/2 tsp 1/2 pure almond extract
1/2 cup 1/2 whole wheat flour or gluten-free flour
1 cup 1 almond meal (very finely ground almonds or almond flour)
2 Tbsp 2 finely grated orange zest
1/8 tsp 1/8 salt
3 cups 3 fresh or frozen thawed blueberries to garnish
3 cups 3 nonfat blueberry yogurt
Directions
- Preheat oven to 325áµ’F. Line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, beat egg whites with cream of tartar for about 2 minutes or until frothy. In two additions, add 1/4 cup of the sugar, beating until soft peaks form.
- In another bowl, beat egg yolks with the remaining sugar for about 2 minutes until light yellow and thick. Do not continue to beat. Add canola oil, almond extract, almond meal, flour, orange zest, and salt. Stir gently to combine. Stir in about one-third of the egg whites.
- Add remaining egg whites and fold until mixed. Transfer to springform pan.
- Bake for about 50 minutes or until toothpick inserted comes out clean and cake is firm to touch. Allow cake to cool fully before slicing and serving. Serve with blueberries and yogurt. Cake freezes well.
Nutrition Facts
12 servings per recipe
Serving Size1 slice
- Amount Per ServingCalories270
- % Daily Value *
- Total Fat
17g
22%
- Saturated Fat 2g 10%
- Cholesterol 95mg 32%
- Sodium 90mg 4%
- Total Carbohydrate
25g
10%
- Dietary Fiber 3g 11%
- Total Sugars 16g
- Protein 8g 16%
- Potassium 60mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
