1-Egg 1 (70 calories)
2-Sugar 1 tbsp (48 calories)
3-Flour 1tbsp (29 calories)
Separate the egg white from the yolk in two separate mixing bowls.
With hand held electric mixer, mix well the egg yolk with the tablespoon sugar.Mix around 2 minutes until creamy & fluffy and almost doubles in size .
Add 1/2 of the tablespoon of flour and continue mixing for another thirty seconds.
Wash the mixer before you start mixing the egg white in the other bowl.
Mix well the egg white until stiff , around 3-4 minutes.
Add the rest of the flour and mix for another for 30 seconds .
Pour slowly the egg yolk mixture into the egg white mixture .
At this point don’t use the mixture device anymore. Now you should not mix ,instead
use a plastic spatula to fold one mixture to the other until the colors blend.
Divide the mixture in two Mini Paper Baking Loaf Pan as seen in the picture below.I did not use any cooking spray this time.
Bake in 350 preheat oven for 25 minutes.
DO NOT OPEN OVEN DURING BAKING .
Take out and let it cool completely .
When completely cool ,loosen the sponge cake with the butter knife all around and after take out.
The first picture is just a suggestions on how to serve the sponge cake.
Defrost 1 large ,or 2 small frozen strawberries .
Cut the strawberry in slices and put in the middle of the sponge cake, which you cut it lengthwise.I like to use frozen fruits because after I defrost they are juicy.
You can use any of your favorite frozen fruit.Sprinkle with powder sugar.
You can also drizzle melted chocolate.However you serve it make sure to add the extra calories.
As a side note: If you like to make this cake for the family and friend please follow the directions of the recipe for the sponge cake that yields 10 servings.