It’s tough to say no to the tempting calls of sugary sweets and treats like sponge cakes. They’re just so good that it’s bad – and we mean that literally. We all know that too much sugar isn’t good for our bodies and can cause health problems. However, with this sponge cake recipe, you can throw your worries away. This sugarless sponge cake is the answer to those sugar pangs without the risk of diabetes. For more healthy desserts, you can check the top sugar-free dessert recipes.
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For this sugarless sponge cake recipe, all you need are the usual baking ingredients, sans the sugar. Skip the sugar and get a noncaloric sweetener. We’re making a healthier sponge cake recipe that even diabetics can take. You can find sweeteners in the baking section of the supermarket. Many brands specialize in sweeteners that cater to diabetics, such as Sugar Twin or Splenda. So feel free to use the brand of your choice.
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If you want some topping for your sponge cake recipe, we recommend using fruits and nuts. Fruits are also a great way to add some healthful sweetness. There’s also unsweetened whipped cream as well if you want. This sponge cake is best paired with our Ginger Cinnamon Tea. Try it!
How To Make Sugarless Sponge Cake
Have a bite of this light and fluffy sugarless sponge cake and let it melt away along with your worries.
Prep:
35 mins
Cook:
45 mins
Total:
1 hr 20 mins
Ingredients
- 6 pcs egg yolks
- 6 pcs egg whites
- â…“ cup sugar substitute of your choice, preferably erythritol
- 1 cup almond flour
- 4 tbsp olive oil
- 4 tbsp heavy cream
- 1 tsp distilled white vinegar
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
For Garnish:
- 2 tbsp powdered sugar, for the whole cake, optional
Instructions
- Preheat your oven to 300 degrees F. Grease a springform cake tin with cooking spray.
- In a small bowl, sift your flour, salt, and baking powder together. You may need a spatula to pass it through the sieve. Set aside.
- In a large bowl, add egg yolks and beat until pale, roughly 5 to 7 minutes.
- Add oil, cream, and vanilla. Whisk until incorporated but do not beat to avoid cream from splitting. Set aside.
- In another large mixing bowl with a mixer attachment, combine egg whites and vinegar. Whisk until stiff peaks, roughly 8 to 10 minutes.
- Gradually add your sugar substitute while whisking.
- Fold your egg whites into the egg yolk mixture until evenly incorporated.
- Lastly, fold your flour mixture into your wet mixture until evenly incorporated.
- Pour the cake batter into your lined cake tin. Lightly tap to remove any excess air bubbles.
- Bake for roughly 45 minutes or until a cake tester comes out clean.
- Remove from the oven and place onto cooling racks to cool down completely while still in the cake tin.
- Remove the springform lid once cooled down. Garnish if preferred. Portion accordingly and serve.
Nutrition
- Sugar: 3g
- :
- Calcium: 50mg
- Calories: 179kcal
- Carbohydrates: 5g
- Cholesterol: 18mg
- Fat: 17g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 1g
- Potassium: 9mg
- Protein: 3g
- Saturated Fat: 3g
- Sodium: 177mg
- Vitamin A: 121IU
- Vitamin C: 1mg
Frequently Asked Questions
How long can I store a sponge cake?
You can store this sponge cake for at least 5 days up to a week. All you have to do is place it in an airtight container and store it in the refrigerator.
How can I keep my sponge cake from shrinking?
Shrinking is a common occurrence in sponge cakes. Usually, shrinking occurs when the baking pan is over greased and the cake batter can’t attach to the sides as it rises. Another reason could be that the cake was overbaked. What you can do to prevent this is to make sure to grease your baking pan with just enough butter to help the cake release from that pan and not leave your cake while it’s baking.
Conclusion
Now you can have your cake and eat it guilt-free too! Try this sugarless sponge cake recipe with tea or coffee. We guarantee that this will make your afternoons a little more special.Submit Your Own Recipe
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