Description
This strawberry lemon soufflé cake is light, airy, and bursting with fresh strawberries and zesty lemon. Perfect for brunch, tea, or any special occasion, it melts in your mouth and brings joy to every bite.
Ingredients
Scale
- 1 cup fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 4 large eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Blend strawberries with 1/4 cup sugar, lemon juice, and zest until smooth.
- Preheat oven to 170°C (340°F). Grease and line an 8-inch cake pan.
- Separate eggs into whites and yolks.
- Whip egg whites with cream of tartar until soft peaks form, then add remaining sugar and beat to stiff peaks.
- Mix egg yolks with vanilla, melted butter, and strawberry puree.
- Sift flour, cornstarch, and salt. Fold into strawberry mixture.
- Fold in whipped egg whites gently to preserve airiness.
- Pour batter into pan and bake 30–35 minutes (optional water bath for moist texture).
- Cool completely before removing from pan. Dust with powdered sugar and serve.
Notes
Use room temperature eggs for maximum volume. Gently fold to keep cake airy. Fresh strawberries give the best flavor. Optional water bath creates extra moist texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
- Cholesterol: 85