Japanese Sponge Cake: A Soft and Airy Delight

Light, fluffy, and melt-in-your-mouth delicious, Japanese Sponge Cake is the perfect low-point dessert for any occasion. This cake is delicately sweet, low in calories, and has a cloud-like texture that pairs wonderfully with fresh fruit, whipped cream, or even on its own.

Ingredients

• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 tsp salt
• 3 large eggs, separated
• 1/4 cup sugar substitute (like Stevia or Monk Fruit)
• 1/4 cup unsweetened almond milk (or skim milk)
• 1 tsp pure vanilla extract
• 1/4 tsp cream of tartar (optional, for egg whites)
• Non-stick cooking spray

Instructions

1. Preheat and Prepare the Pan

1. Preheat your oven to 325°F (160°C).
2. Lightly spray a 7-inch round cake pan with non-stick cooking spray. Line the bottom with parchment paper for easy release.

2. Sift the Dry Ingredients

1. In a medium bowl, sift together the flour, cornstarch, and salt. Set aside.

3. Beat the Egg Yolks

1. In a large mixing bowl, whisk the egg yolks and half of the sugar substitute until pale and creamy.
2. Add the almond milk and vanilla extract, mixing until smooth.

4. Whip the Egg Whites

1. In a clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed.
2. Add the cream of tartar, if using, and gradually add the remaining sugar substitute.
3. Continue beating until stiff peaks form.

5. Combine the Mixtures

1. Gently fold the dry ingredients into the egg yolk mixture until just combined.
2. Fold in the whipped egg whites in three additions, using a light hand to maintain the airy texture.

6. Bake the Cake

1. Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles.
2. Place the pan on a baking sheet and bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

7. Cool and Serve

1. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
2. Invert onto a wire rack, peel off the parchment paper, and let it cool completely before slicing.

Nutritional Information (Per Serving):

• Calories: 65
• WW Points: 2 points
• Protein: 3g
• Carbohydrates: 8g
• Fat: 2g

Why You’ll Love This Recipe

1. Low in Points: A slice is just 2 Weight Watchers points, making it a guilt-free indulgence.
2. Cloud-Like Texture: The airy sponge is light yet satisfying.
3. Simple Ingredients: Pantry staples come together to create this elegant cake.
4. Versatile: Perfect as a base for fruits, whipped cream, or a dusting of powdered sugar substitute.

Pro Tips

• Room Temperature Eggs: Let your eggs come to room temperature for easier whipping and better volume.
• Gentle Folding: Use a spatula to gently fold the egg whites into the batter to avoid deflating the mixture.
• Steam Baking: Place a small pan of water in the oven during baking to create steam, which helps achieve a soft and moist texture.

Serving Suggestions

• Fresh and Fruity: Serve with a side of fresh berries or a dollop of sugar-free fruit compote.
• Lightly Frosted: Add a thin layer of sugar-free whipped cream for a festive look.
• Classic Style: Dust with powdered sugar substitute for a simple, elegant presentation.

This Japanese Sponge Cake is an ideal dessert for anyone seeking a light, sweet treat. Its pillowy texture and delicate flavor make it a crowd-pleaser, whether served at a gathering or enjoyed as a personal indulgence.