Strawberry Lemon Sheet Cake
An extremely soft, fluffy and airy lemon cake topped with fresh strawberries. This cake is extremely easy to make, low on sugar and only 60 KCals per serving.
Equipment
- 30 x 20 cm (12 x 8 inches) baking tray
Ingredients
- 6 eggs, large
- 20 g honey (1 tbsp)
- 40 g sugar (¼ cup)
- 80 g flour (⅔ cup)
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 200 g fresh strawberries, chopped (1 cup)
Instructions
- Pre-heat you oven to 180 °C (360°F) fan assisted. Line a 30cm (12-inch) rectangular baking tray with grease-proof paper.
- Separate 6 egg yolks and whites. In a large bowl, with a hand whisk mix the egg yolks with the sugar and beat until they become pale yellow and fluffy.
- Add in 20g of honey and the zest of one lemon and incorporate. Add in 80g of flour one tablespoon at a time and beat into the yolks.
- In a separate bowl, beat the egg whites with salt until you achieve soft peaks. Add 2 teaspoon of lemon juice and whip until you achieve stiff peaks.
- Mix in vanilla extract. If needed, add a teaspoon of sugar to make the meringue stiffer.
- Using a spatula, slowly incorporate the egg whites into the yolk and flour mixture. Be careful not to over-mix, so your batter stays super fluffy. The goal is just to combine the ingredients, not to whip them.
- Pour in the batter into the lined tray, levelling the top with a spatula. Top with 200g chopped strawberries or any fruit of choice. Do not overload with too much fruit.
- Bake for 30 minutes or until golden brown. Let the cake cool down completely before slicing. Dust with icing sugar before serving.
Video
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Strawberries - this recipe uses fresh berries for best results. You can also use frozen strawberries, but they will need to be thawed and all excess liquid drained. Other berries or fruit can also be used: raspberries, blueberries, peaches, apples, pears etc.
- Do not overload the cake with too much fruit, as this can make the cake sink from too much weight.
Nutrition
Calories: 60kcal
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