The heat is turning up over here and turning on the oven for too long is a recipe for spit roasted Rachel rather than deliciousness, so I’ve been looking at recipes that don’t require an oven, or at least minimal time in one.
Cue stratigically placed photo of cake!
They don’t last long in our house as everyone loves them and by the time I had actually made and photographed this, there weren’t that many left, but it didn’t matter because there was still enough to top the cake.
This cake is a deceptive one. When you take a look at the slice, you wouldn’t believe the calorie count. It seems way too good to be true, but it isn’t.
Well wait for it…
141 calories for that gigantic slice up there.
Well not including the extra strawberry yoghurt which I just decided to add for the hell of it.
Because, as I’ve said many times before (well I think I have, I say it more than enough in person), yoghurt is a food group for me.
This light cake is refreshing with a delectable strawberry mousse topping and an angel sponge cake base flavoured with almond and vanilla.
I couldn’t wait to dig in.
Oh and yes it is made with yoghurt.
Strawberry Yoghurt Mousse Cake
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 3 hours 35 minutes
Yield: 8 slices
- 80g / 2/3 cup
- 24g / 2 tbsp
- 1/2 tsp
- 1/4 tsp
- 1/2 tsp
Cream of tartar
- 50g/ 1/3 cup minus 2 tbsp
- 1/3 cup
Low calorie sweetener of choice/ caster sugar
- 15 ml/ 1 tbsp
- 10 ml/ 2 tsp
- 1 sachet
Sugar free strawberry jelly crystals
- 180ml / 3/4 cup
- 500g / 2 cups
Fat free strawberry greek yoghurt
- 1/2 cup
Low calorie sweetener of choice/ icing sugar
- 20g / 2 tbsp
- 5 ml/ 1 tsp
- 5 ml/ 1 tsp
Strawberry flavouring (optional)
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 9 inch circular springform baking pan.
- Whisk together the dry ingredients in a small bowl and set aside.
- In the bowl of a stand mixer or in a medium mixing bowl, whip up the egg whites until foamy and then add in the cream of tartar and icing sugar and whip until soft peaks form. Add in the sweetener and extracts and whip until stiff peaks form.
- Fold in the egg whites into the dry ingredients in 3 additions making sure that there are no lumps and being careful not to deflate the egg whites.
- Scrape into the pan and bake in the oven for 17-20 minutes until the top of the cake is golden brown and springs back when touched. Cover with a foil tent after 15 minutes if the top starts to brown too much.
- Remove from the oven and allow to cool on a cooling rack until completely cool in the tin.
- Make the mousse layer while baking the cake. Heat the water until boiling and then sprinkle in the jelly crystals and stir until completely dissolved. Once dissolved, remove from the heat and transfer to a medium mixing bowl and place over a cold water/ ice bath and stir until only slightly warm.
- Using an electric hand whisk, whisk in the greek yoghurt, icing sugar, sweetener and vanilla extract until light and fluffy.
- Once the cake has cooled enough, pour the mousse over the top of the cake and then refrigerate for 4-6 hours or preferably overnight.
- Top with sliced strawberries before serving and dust with icing sugar if desired.
- Store leftovers in the fridge or in an airtight container for up to 4 days.
The percentages are based on a 2000 kcal/ day diet and may not be reflective of your own needs.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 0 g||1 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 117 mg||5 %|
|Potassium 73 mg||2 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 0 g||2 %|
|Sugars 14 g|
|Protein 10 g||20 %|
|Vitamin A||0 %|
|Vitamin C||0 %|