Sponge Cake with Strawberries and Cream

This classic treat is delicious, filled with soft fruit, and best if eaten on the day of baking!


4 eggs

1/2 c. sugar (superfine if possible)

3/4 c. white flour or gluten free flour


1 c. heavy cream

1 tsp. confectioners sugar

1 qt. strawberries, washed and hulled

2-3 tsp Cointreau, or Grand Marnier (optional)

1. Preheat oven to 375 degrees. Spray an 8″ cake pan with cooking spray and dust with a mixture of 1 tsp of superfine sugar and 1 tsp of flour.

2. Mix eggs and sugar with electric mixer at high speed until light and thick, and the mixture leaves a trail as it drops from beater.

3. Sift flour evenly over whisked eggs, and fold it with metal spoon, mixing thoroughly but not losing volume.

4. Pour into prepared cake pan. Level off the top, and bake in preheated oven for 25-30 minutes or until the top springs back.

5. Leave cake in pan for 1-2 minutes to cool a little and shrink from sides, then loosen the sides gently with a knife and turn out on to rack to cool.

6. When cake is completely cool, make the filling. Whip the cream with a tsp of confectioners’ sugar until it is just stiff enough to hold its shape. Cut the cake into two layers horizontally, and spread half of the cream over one layer.

7. Arrange  half the strawberries (sliced) on the cream, (if desired, sprinkle with liqueur first) and then add the second half of the cake. Cover the top half of the cake with the rest of the cream and strawberry halves.

8. Set aside for an hour for the flavors to develop, and then dust lightly with confectioners’ sugar.

Makes 12 servings

Calories 153, Fat 7.6g, Carbs 19.2 g

 Adapted from Irish Food and Cooking by Biddy White Lennon and Georgina Campbell

Ruby Breakfast

Baked Rhubarb Compote with Fresh Lemon Yogurt

2 pounds of rhubarb stalks, trimmed, washed and dried (discard leaves)

1 medium juicy orange

1/4 cup honey or 1/2 cup sugar (Splenda may be substituted)

  • Preheat the oven to 350 F.
  • Cut small stalks in two lengthwise (large stalks into quarters), then cut into 2 inch chunks (this should yield about 6 cups of fruit) and place into a covered glass casserole or a Dutch oven with a lid.
  • Grate the zest of the orange into the rhubarb, then squeeze the orange juice in and add the sweetener. Toss until the rhubarb is coated.
  • Cover and bake for 30 minutes, then remove the lid and bake for another 5-10 minutes until the rhubarb has softened and the liquid has thickened. Serve warm or room temperature with fresh lemon yogurt (see below)

Fresh Lemon Yogurt

12 oz container fresh Greek nonfat yogurt

1 small lemon

2 tsp honey or 3-4 tsp superfine sugar (Splenda may be substituted)

  • In a medium bowl, place the yogurt.
  • Grate the lemon into the yogurt, then squeeze the juice of the lemon into the yogurt.
  • Add the sweetener then mix thoroughly and enjoy!

Field Guide to Produce

Click Here to Buy

The Field Guide to Produce: How to Identify, Select and Prepare Virtually Every Fruit and Vegetable at the Market by Aliza Green

You’ll want to take this book to the market and refer to it especially when you’re buying items that are new to you. Using this book will insure that you experiment successfully with new fruits and veggies.

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