Sponge Cake with Orange Curd and Strawberries

DHalaby73

YIELD: 12 servings (serving size: 1 wedge)
TOTAL:1 HOURS, 55 MINUTES

Ingredients
Cake:
1 cup sugar
1 tablespoon grated lemon rind
8 large egg yolks
8 large egg whites
1/2 cup almond flour
1/4 cup matzo cake meal
1/4 cup potato starch
Cooking spray
Orange Curd:
1 teaspoon grated orange rind
3/4 cup fresh orange juice
1/2 cup sugar
1 tablespoon potato starch
3 large eggs
1 pound strawberries, halved

Preparation
1. Preheat oven to 325°.

2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.

3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.

4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.

5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.

6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

Amount per serving
Calories: 230
Fat: 5.9g
Saturated fat: 1.2g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.2g
Protein: 7.2g
Carbohydrate: 37.5g
Fiber: 1.4g
Cholesterol: 165mg
Iron: 1.2mg
Sodium: 65mg
Calcium: 43mg

DHalaby73

Coconut Cream Pie

YIELD: 12 servings (serving size: 1 wedge)
TOTAL:4 HOURS, 10 MINUTES

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
2 cups 1% low-fat milk
1 cup half-and-half
1 1/2 cups flaked sweetened coconut
1 vanilla bean, split lengthwise
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons butter
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
1/4 cup water
1/4 cup flaked sweetened coconut, toasted

Preparation
1. Preheat oven to 425°.

2. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.

3. Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.

4. Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.

5. Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.

Amount per serving
Calories: 266
Fat: 11.5g
Saturated fat: 5.7g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.3g
Protein: 4.2g
Carbohydrate: 36.4g
Fiber: 0.3g
Cholesterol: 79mg
Iron: 0.4mg
Sodium: 189mg
Calcium: 79mg

kimberlyAjohnson

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