Updated: May 6, 2021
Sponge cake is such a delight and perfect for springtime when chickens start laying more eggs. The cake in the photo above was made with my client's chickens' eggs and look at that gorgeous yellow color! Packed with protein, and eaten with fresh (or cooked) berries, it is a special dessert or breakfast. For new mothers, this cake is best eaten after digestive fire has returned and both digestion and elimination are functioning well....so probably at least 4 week postpartum.
Sponge Cake Ingredients
6 eggs, room temperature
1 c flour (substitute GF baking blend. Grain free doesn't work as well)
1/2-1 c sugar (substitute coconut sugar for lower glycemic index)
1t baking powder
whipping cream (diary or coconut)
fresh or cooked berries
Preheat oven to 350F
Put parchment paper over the bottom of a 10-12" spring form pan, OR grease the bottom of a 9x13" pan.
In a medium mixing bowl, beat the 6 eggs until frothy and uniform.
With the beaters on a low setting, pour in the sugar and beat until well incorporated.
Turn off beaters, add flour and baking powder. Stir in manually before turning beaters back on low and combining well. (This will prevent a cloud of flour from floating around your kitchen)
Add in vanilla and mix well.
Pour batter into prepared pan, scraping the bowl with a silicone spatula to get all the goodness.
Bake for 30 minutes. Check to make sure the cake is cooked through the middle by inserting a knife or toothpick and making sure it comes out clean.
Let cool for 15 minutes.
Whip the cream and wash the berries.
Assemble cake, cream, and berries as desired, and enjoy!
Life Beyond Birth provides support for expectant parents, and new babies & their families, online and in-person. Find a class or contact Molly at www.lifebeyondbirth.com.