Desserts, Recipes

An EZ Low Carb Sponge Cake

 

sponge cake

This is a basic, but very tasty sponge cake recipe that I created for my Tiramisu. But the cake itself can be used for other recipes that require a sponge-type cake. So I wanted to put the recipe by itself so it is easy to refer to when it comes up in other recipes and easy to find on this blog.

Sponge Cake

4 Eggs, large
4 oz. Cream Cheese
2 tablespoons Coconut Flour
1 tablespoon Vanilla Whey Protein Powder*
1/2 teaspoon Cream of Tartar
1/2 teaspoon Almond Extract
1 tablespoon Splenda or liquid Sucralose
3 tablespoon Sugar Substitute

* Protein powder gives the finished cake a little more texture and flavor from the vanilla flavoring as well as adding protein. It isn’t required, but is worth the effort.

Preheat oven to 300 F. For easier removal, cut parchment paper to fit the bottom of an 8×8 inch baking pan, then spray it with butter flavored cooking spray.  Be sure to spray up the sides.

Separate the eggs and put whites into a grease free glass or metal bowl. Put the yolks in a separate bowl and set aside. Beat the egg whites until they are foamy, then add cream of tartar and continue to beat until they form stiff peaks.

To the egg yolks, add cream cheese and mix together. Add coconut flour, whey powder, sugar substitutes and almond extract. Mix well until smooth.

Fold the egg yolk mixture, one third at a time, into the whites, being careful to not break down the air in the whites. With a soft (rubber or silicone) spatula, fold just until blended, then spoon the batter into the prepared baking dish. Use the back of the spoon to smooth the top of the cake.

Batter spread into a baking dish. A more shallow cake pan might work better.

Bake for 25 to 30 minutes until a golden brown. Cool, then turn out onto a bread board. Cut the cake in half through the middle to form two layers. Use a long serrated knife or a thread the width of the cake that you can just pull carefully throughthe middle. Try to get these are even as possible so the cake layers are equal.

Use to make a cream filled or low carb pudding filled cake.

Make this into 8 round puffs to make cream puffs.

Nutrition Info: (Whole Recipe – without whey powder)
Calories: 804 Fat: 100.4 g Net Carbs: 13.2 g Protein: 33.6 g

Nutrition Info: (1/8th Recipe – without whey powder)
Calories: 100.5 Fat: 12.6 g Net Carbs: 1.7 g Protein: 4.2 g

Posted on 12/14/2012 1:03 AM