Forget the heavy, sugar-laden cakes of the past. Nancy Birtwhistle, a renowned baker, has crafted a light and airy summer cake recipe that’s perfect for those seeking a guilt-free indulgence. This low-fat and low-sugar treat is a delightful blend of sweetness and freshness, ideal for warm weather gatherings.
Birtwhistle describes her creation as a “beautiful creamy cake.” The secret lies in its “virtually fat-free” sponge cake and the use of low-fat whipping cream (38 percent fat content) combined with a virtually fat-free vanilla pastry cream for the frosting.
This cake is not only a delicious treat but also a versatile recipe. It’s perfect for those who want to use up punnets of fresh berries, adding a vibrant touch of color and flavor.
Here’s how to create Nancy Birtwhistle’s low-sugar, low-fat summer cake:
Ingredients:
For the low-fat sponge:
* Four large eggs
* 150g Caster sugar
* One tsp vanilla extract
* 75g Cornflour
* 75g Plain flour (or use gluten-free flour)
* One tsp baking powder
* 50g Butter (melted and cooled – still runny)
For the low-fat frosting:
* Three egg yolks (freeze the whites)
* Two tsp vanilla extract
* 50g caster sugar
* 30g cornflour
* 250ml whole milk
* 300ml Whipping cream
* Optional: Two to three tbsp strawberry jam to sandwich the cake
For the decoration:
* 500g Fresh summer fruits
Method:
1. Preheat your oven to 180C.
2. In a large mixing bowl, whisk together the eggs, vanilla, and sugar until the mixture becomes light, fluffy, and doubles in size. To speed up the process, Birtwhistle suggests placing your mixing bowl over a pan of simmering water.
3. Gently sift the flour, cornflour, and baking powder into the mixture, folding it in carefully to avoid knocking out the air. Once fully incorporated, pour in the cool melted butter and stir thoroughly. Transfer the mixture to a prepared baking tin and bake for 30 to 35 minutes or until the cake has risen and turns a golden brown. If the cake starts to darken around the 20-minute mark, cover it with a piece of foil that has a large hole to prevent excessive browning.
4. After baking, remove the cake from the oven and let it cool in the tin on a cooling rack for about 15 minutes. Run a knife around the edges to loosen the cake before completely cooling it.
Make the frosting:
1. To make the pastry cream, combine the egg yolks, vanilla, sugar, and cornflour in a medium-sized saucepan off the heat and mix until a thick paste forms. Gradually pour in the milk and stir well. Place the mixture over medium heat and continuously stir until it becomes warm and thickens. Remove it from the heat, beat it thoroughly, and transfer it to a heat-proof bowl. Cover the bowl and allow it to cool completely.
2. Once cold, whisk the whipping cream in a large bowl until it forms stiff peaks. Gradually whisk it into the pastry cream until you have a thick and smooth vanilla-flavored frosting.
Decorating:
Place the cooled cake on a cake board, cut it in half, and spread a layer of cream (and jam, if desired) to sandwich the cakes together. Use the remaining frosting to coat the top and sides of the cake. Refrigerate the cake for a few hours to allow it to firm up. Before serving, decorate the top of the cake with fresh berries.
Birtwhistle notes that the pastry cream can be prepared up to three days in advance and stored in the refrigerator.
