Servings: 4 Prep: 15 min Cook: 20 mins Total: 35 mins
So … I’m not much of a low-carb baker. My strengths lie more in a world of bacon and broccoli and less in the world of stevia and coconut flour. Even in the time before time I was skilled in pasta and pizza, but far less so in cake and cookies. There are a wide variety of culinary disciplines and … “baking” was just never really one of them. (that said, I was a professional baker for a year and AM quite good with yeast leavened flour based doughs, but … that’s ancient history)
Ahem! In one of my many attempts to gain an understanding of coconut flour, I decided to try for a standard white cake. My hope was that I could come up with a light cakey-like pastry, with which I could do many things. The end result was light and tasty, but not quite as stable as I’d hoped. It rose, but just as quickly fell, when taken from the heat. Re-dubbed “Sponge Cake”.
I am absolutely certain that this would be absolutely yum with something like 4 of these baked, and then stacked with jam and berries between them, or a spiced cream cheese spread, or a wicked yum cinnamon butter and an orange cream cheese frosting!
I think this is a stellar starting point for something wonderful. Expect me to grow this into something over time. For now, because I wasn’t sure what to do, I chopped it up and put it into a bowl with strawberries and vanilla pudding. A great way to go, but … there’s always room for improvement (and Jell-O) apparently!).
Sponge CakePrint Rate
- 4 large whole eggs room temperature
- 1/2 tsp lemon juice
- 1 tbsp coconut flour
- 2 tbsp 'Swerve' or other sugar replacement
- 1 tsp vanilla extract
- 1 dash salt
- Pre-heat oven to 350 F.
- 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.
- Separate the eggs into 4 yolks and 4 whites.
- Whip the egg whites with the lemon juice, until firm peaks can be formed. Set aside.
- Whisk together the sweetener, coconut flour, salt, vanilla and egg yolks. 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.
- Pour your egg cloud into your prepared pan and bake for 20 minutes, or until golden brown.
- Remove from the oven and allow to cool.
- Top, cut, stack, etc. It's up to you!
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