fujifuma
Low-Carb Sponge Cake
1
人做过这道菜
用料
| eggs, room temperature | 4 large (200g) |
| lemon juice | 1/2 tsp (2.5g) |
| coconut flour | 1 tbsp (7g) |
| Swerve or other sugar equivalent | 2 tbsp (24g) |
| salt | 1 dash (1g) |
| vanilla extract | 1 tsp (4g) |
Low-Carb Sponge Cake的做法
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Pre-heat oven to 350 F
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Grease a pan. I used a standard loaf pan, but might suggest this would work well in a cake pan, if you want a fairly thin, tasty, cakey disc of some sort.
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Separate the eggs into 4 yolks and 4 whites
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Whip the egg whites with the lemon juice, until firm peaks can be formed. Set aside
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Whisk together the sweetener, coconut flour, salt, vanilla and egg yolks.
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Once it's a nice consistent lemon color, gently fold in 1/4 of the egg white mixture. Once the first 1/4 has been folded in, fold in another 1/4 of the egg white mixture. Continue adding portions of the egg whites, while folding, until you have a large delicate cloud of light yellow eggs.
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Pour your egg cloud into your prepared pan and bake for 20 minutes, or until golden brown.
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Remove from the oven and allow to cool.
小贴士
Calories Carbs Fat Protein Sodium Sugar
280 2 18 23 250 2
280 2 18 23 250 2
