Low Fat Bizcocho
Indulge guilt-free with this Low Fat Bizcocho, a light and fluffy Spanish-style sponge cake perfect for health-conscious baking enthusiasts! Crafted with non-fat plain yogurt and infused with the zesty brightness of fresh lemon, this recipe offers a delightful balance of sweetness and citrus while keeping the calories in check. Featuring whipped egg whites for an airy texture and minimal oil, this cake is a testament to how deliciously moist and tender low-fat desserts can be. With a quick 20-minute prep time and just 30 minutes in the oven, this heartwarming treat is ideal for breakfast, tea time, or dessert. Tested and perfected, it's guaranteed to be your next favorite guilt-free indulgence! Keywords: low-fat dessert, healthy sponge cake, yogurt-based baking, lemon bizcocho, Spanish sponge cake recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 120 grams Non-fat plain yogurt
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round cake pan with a small amount of cooking spray, and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Separate the egg yolks and whites into two different large bowls. Using an electric mixer, beat the egg whites until soft peaks form, which usually takes about 3 to 4 minutes.
Gradually add the granulated sugar to the egg whites, continuing to beat until the mixture is glossy and stiff peaks form.
In the bowl with the egg yolks, add the vanilla extract, non-fat plain yogurt, and lemon zest. Whisk until well combined.
Gently fold the egg yolk mixture into the beaten egg whites using a spatula, ensuring not to deflate the egg whites.
Sift the flour mixture over the egg mixture in three additions, folding gently after each addition until just incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully invert the cake onto a wire rack, remove the parchment paper, and let it cool completely before serving. Enjoy your Low Fat Bizcocho!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 109.9 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 345 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
