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.
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.
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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.
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In a large bowl, add egg yolks and beat until pale, roughly 5 to 7 minutes.
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Add oil, cream, and vanilla. Whisk until incorporated but do not beat to avoid cream from splitting. Set aside.
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In another large mixing bowl with a mixer attachment, combine egg whites and vinegar. Whisk until stiff peaks, roughly 8 to 10 minutes.
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Gradually add your sugar substitute while whisking.
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Fold your egg whites into the egg yolk mixture until evenly incorporated.
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Lastly, fold your flour mixture into your wet mixture until evenly incorporated.
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Pour the cake batter into your lined cake tin. Lightly tap to remove any excess air bubbles.
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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.
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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.Have your own special recipe to share? Submit Your Recipe Today!
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