For any celebration, I always expect some sort of cake. My personal favorite is mocha cake with a fluffy layer of butter cream. Not the healthiest of food. But I used Agava sugar instead of regular sugar. I did question if it would work well since I had to whip the eggs into a medium peak but it came out beautifully.
Instead of putting frosting throughout the cake, I just topped the cake used fresh strawberries as a filling. In my head, less frosting, fresh fruit, and no sugar justifies as healthy. This is why I battle with my weight for years. I used LaFuji Mama's strawberry shortcake recipe with this.
4 Eggs separated
1/2 Cups of Agava Sugar
3 Tbs of Milk, at room temperature
1/2 Tsp Vanilla Extract
14 Tbs of Cake Flour Sifted (could use coconut flour or rice flour for gluten free)
2 Tbs of Melted Butter (I used low fat butter that is mixed in with yogurt)
1 Tbs of Instant Coffee
Directions for Sponge Cake
- Preheat the oven to 350F.
- Heat the milk slightly and than add the coffee. Make sure it is well dissolved.
- Add the agava sugar to the egg whites and beat the egg whites until they reached a medium peak.
- Add the egg yolks one at a time to the egg white mixture while folding in the yolks until they are incorporated.
- Add the coffee mixture, vanilla extract, and butter to the batter and gently fold them into the batter.
- Pour the cake batter into the prepared pan (8 inch or I used long snack cake molds). Bake for 25 to 30 minutes.
- Let it cool.
For the stabilized whipped cream frosting:
1 Tsp of Unflavored Gelatin
4 Tsp of Cold Water
1 Cup of Cold Whipping Cream (less calories than heavy whipping cream by a little)
1/6 Cup of Agava Sugar
1/2 Tsp of Vanilla Extract
To make the Stabilized Whipped Cream Frosting:
- Place the cold water in a small saucepan than sprinkle the gelatin onto the water. Let stand for 5 minutes.
- Heat the saucepan on a low heat than stir constantly with a wooden spoon just until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
- In a mixing bowl, combine the whipping cream, agava, and vanilla and beat until slightly thickened. Then, while beating slowly, gradually pour the gelatin into the whipped cream mixture.
- Then whip the mixture at high speed until stiff.
To assemble the cake:
- Slice the cake(s) in 1/2.
- Arrange the strawberries on the lower 1/2.
- Spread the whipped cream frosting on top.