Low Fat Strawberry Gateau

You can’t be in the Merry Berry Month of May and not have a strawberry recipe. This one is an absolute gem, too. How can something look so good and be so low in fat?! Well believe me it can. This beautifully light and fruity cake is decadent yet dainty. You’ll wow your friends with this timeless masterpiece.

Recently, we went to my in-laws home in the country for a long weekend. They subscribe to a number of great magazines and newspapers which I love to pour through when I’m visiting. This time I saturated myself in Good Housekeeping magazine and its endless tried and tested recipes. I came home with at least 6 new recipes to try but none was more exciting than this gateau. I couldn’t wait for a reason to make it. It was an absolute stunner and I promise that if you make this, your family and friends will be shocked when you tell them that it has only 136 calories and 1 gram of fat! Crazy, right?!

PLEASE NOTE:

  1. This recipe MUST be made a day in advance. It isn’t a particularly complicated recipe but it does need at least 8 hours to set.
  2. It works best if you use an 8 inch round cake pan with a removable bottom.

Ingredients:

For the cake:
Butter
1/2 cup or 50 grams self-rising flour
2 large eggs
1/4 cup or 50 grams caster (or superfine) sugar
1 teaspoon vanilla extract
Icing (also known as Powdered or Confectioners’) sugar for dusting

For the filling:
2 cups or 500 grams 0% fat Greek yogurt (I suggest you use something like Dannon Oikos Plain Greek Nonfat Yogurt in the US or Total 0% Greek Yogurt in the UK)
9-10 small strawberries
3 sheets of leaf gelatine or 1.5 teaspoons powdered gelatin
10 oz or 284 gram jar of no sugar added strawberry jam (In the UK, Good Housekeeping suggests using St Dalfour Strawberry High Fruit Content Spread.  In the US you can use something like Smucker’s Sugar Free Strawberry Preserves)
1 large egg white

Instructions:

1. Preheat the oven to 350 F or 180 C.

2. Use butter or vegetable fat to grease the cake pan and line the bottom with parchment paper.  Use flour to dust the inside of the pan.

3. Remove the yogurt from the fridge and set aside so it can sit and raise to room temperature.

4. Beat the eggs and caster sugar  together with an electric mixer (with a whisk attachment) until pale and fluffy.  Good Housekeeping says, “It should leave a trail that lasts about 5 seconds when beaters are lifted out of the mixture.” This took about 5-7 minutes.  Don’t panic just keep with it.  GH also suggests starting the mixer on lower and increasing the volume gradually for the fluffiest result.

 

5. Fold in the flour and vanilla gently with a large metal spoon until just combined.

6. Pour the cake batter into the pan and carefully level the mixture.

7. Bake for approximately 25 minutes until “risen and golden.”  Cool the cake in the pan for 10 minutes.

8. After 10 minutes, gently remove the cake from the pan and allow to cool completely on a wire rack. Make sure to peel off the parchment paper at this stage as GH says it will be harder to remove later.

9. Clean the cake pan.  GH suggests regreasing the pan before lining the side with parchment paper.  I did this but the butter hardened and it was hard to remove the parchment from the sides when the time came.  I personally suggest you just slightly dampen the sides of the cake pan with some water before lining.  This will help the lining stick but will evaporate while the gateau sets and should make it easier when you remove the pan from the gateau.  Leave the bottom clean and ungreased.

10. Once the cake has cooled completely, use a serrated knife (like a large bread knife) to carefully halve the cake horizontally. Take one half and place it cut-side up in the bottom of the cake pan.

11.  Now top, hull and halve the strawberries. Make sure you are using small strawberries as the filling will be less than 1 inch high.  What I didn’t do but I highly suggest is that after you’ve halved the strawberries you line them up and trim the tops again so all the strawberries are uniform in size.  This will help the top layer of your cake to sit evenly on the gateau.  You can save any of the excess strawberry bits (minus the green tops) to fold into the yogurt mixture below just before you add the egg white.  Or just snack on them as you go. 🙂  Hint:  A fun way to hull the strawberries is to pop a straw up from the bottom until the top pops off.

12.  Line the strawberries around the edge of the pan with the topside down and berries are side-by-side. The inside of the strawberries should be touching the parchment paper.

13. Follow the instructions now on how to prepare your gelatin. I used leaf gelatin so had to soak the sheets in cold water for approximately 5 minutes.

14. In a small pot warm your strawberry jam until runny.

15. Add the gelatin to the warm (but not boiling) jam.  If using leaf gelatin then make sure you squeeze out the water before adding to the jam.

16. Pour the jam in a heat-proof glass bowl and allow to cool for 15 minutes.

17. Once cooled stir the yogurt into the jam until combined.

18. In a separate bowl, whisk a large egg white until it holds soft peaks.

19. Quickly but gently fold the egg white into the yogurt and jam mixture until just combined.

20. Pour the mixture into the cake pan being careful not to knock any of the strawberries down.

21. Place the remaining cake half onto the gateau, cut-side down. Pressing down carefully.

22.  Chill the gateau in the fridge for at least 8 hours.

23.  When ready to serve remove the gateau from the pan and peel the parchment away.

24. Dust with sugar and serve.  Do not allow it to sit out too long, keeping any remaining cake chilled. Enjoy without guilt!

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