Lemon Sponge Cake with Strawberry Filling

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 2 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 0.1 teaspoon salt 
• 1 cup strawberries chopped
• 2 cups strawberries divided sliced
• 0.3 cup sugar 
• 0.8 cup sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup water 
• 0.3 cup water 
• 1 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup
• serrated knife

Directions

1. Preheat oven to 35
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes).
4. Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended.
5. Add flour mixture, beating just until blended.
6. Pour the batter into a 9-inch round cake pan coated with cooking spray.
7. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
8. To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.
9. Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate.
10. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping.
11. Cut into 8 slices.