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sponge cake

updated

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Ingredients for 1 servings:

  • 4 m.-sized eggs
  • 100 g almonds, ground
  • 120 g xylitol (sugar substitute)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

LCHF, low-carb

Preheat the oven to 180°C (350°F), line a springform pan with baking paper or grease it well. Separate the eggs and beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with the sugar substitute until frothy. Mix the almonds with the egg yolk mixture and finally fold in the beaten egg whites. Pour the batter into the springform pan and bake in the oven for about 30 minutes. The sponge cake batter is a great base for all LCHF or low-carb cakes, such as cream cheese cakes. I also use the sponge cake, cut into small pieces, instead of sponge fingers for tiramisu. It also freezes wonderfully. Nutritional values: Carbohydrate: 7g Protein: 44.2g Fat: 74g 897 kcal per serving

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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