Updated 20th November 2019
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Low Carb Sponge Cake
- 4 eggs separated
- 1 teaspoon vanilla or 1 tablespoon lemon zest
- 1/3 cup Stevia or your preferred spoon for spoon sweetener
- 1+1/2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cider vinegar
- A pinch of salt
Set your oven to 180c.
Cream the egg yolks and half of the Natvia until creamy.
Mix the dry ingredients together in a separate bowl then add them to the egg yolk mixture and combine.
Beat the egg whites until bubbles start to form. I do mine in my benchtop mixer using a balloon whisk as I’m lazy.
Add the salt and the vinegar and beat until the whites begin to increase in volume. Add the rest of the Natvia and beat until soft peaks form.
Add half the egg whites to the other mixture and continue mixing to loosen the mixture, then fold in the rest of the whites until blended through. You still want it to be a little fluffy so go easy Tiger.
Line the base of one 21cm round tin, and grease the sides.
Pour your batter into the pan and bake for 30-35 minutes or until done.
Allow to cool before removing it from the pan.
Be careful when putting it on a plate as it’s still delicate. It’s a sponge after all….