Low-carb sponge cake base for a 16cm springform pan

Ingredients for 1 servings:

• 30 g vanilla-flavored protein powder
• 1 egg(s)
• 2 egg whites
• ½ tsp sweetener, liquid
• 1 lemon(s), organic
• 1 pinch of salt
• 1 tbsp, leveled spelt flour
• ½ tsp baking powder

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

easy, relaxed and quick to make

Grate the lemon zest. Whisk the egg white powder with the egg, one egg white, the lemon zest, and the sweetener until frothy. I used a food processor to add air to the mixture for about 6 minutes. Meanwhile, whip the other egg white with a pinch of salt until stiff peaks form. Carefully fold the spelt flour, baking powder, and beaten egg whites into the sponge mixture and pour into a 16cm or 18cm springform pan lined with baking paper. Bake at 180°C for 15-18 minutes. To add a cream and the desired fruit to the cake, the cake must be cooled and the top of the cake must be cut straight. I topped the cake with a mixture of vanilla pudding (sugar-free, of course) and quark, and opted for strawberries.