SUGAR-FREE LOW CARB SPONGE CAKE
Steps:
- Grease an 8 inch spring form pan and preheat oven to 350 degrees.
- Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
- Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
- In another bowl whisk together the remaining dry ingredients.
- Combine the yolks and dry ingredients together until smooth.
- In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
- Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
- Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
- Allow to cool completely before removing and adding optional toppings.
- Keep refrigerated.
Nutrition Facts : ServingSize 1 slice, Calories 107 kcal, Carbohydrate 1.9 g, Protein 7.3 g, Fat 7.1 g, SaturatedFat 2.9 g, Cholesterol 145 mg, Sodium 133 mg, Fiber 1 g
LOW CARB, LIGHT SPONGE CAKE
Strawberry season is almost upon us and I wanted to be able to enjoy it without totally doing in my low carb diet. Served with some sliced strawberries sprinkled with Splenda inbetween the two cake layers and some fresh (no sugar added) whipped cream...heavenly!
Provided by Likkel
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Separate eggs. Beat egg whites and salt until stiff.
- Add Splenda gradually and beat until stiff and Splenda is dissolved.
- Add egg yolks. Beat until well blended.
- Sift together cornstarch, flour and baking powder and fold into the mixture.
- Pour into two 8 inch greased and lined cake pans.
- Bake at 350 degrees F. for 15 to 20 minutes or until cake springs back when lightly touched.
- Leave in cake pan for 10 minutes before turning out onto a wire rack to cool.
- You can serve this with sliced strawberries (sprinkled with Splenda) or some sugar free raspberry jam spread inbetween the two layers and topped with (no sugar added) whipped cream.
Nutrition Facts : Calories 72, Fat 1.8, SaturatedFat 0.6, Cholesterol 69.8, Sodium 109.1, Carbohydrate 11.3, Fiber 0.1, Sugar 3, Protein 2.4
PRIZE-WINNING GLUTEN-FREE SPONGE CAKE
Taken from Jo Seagar's "It's Easier Than You Think" cookbook. Make sure the corn flour (corn starch) isn't wheaten. Also check the icing sugar is made from pure sugar, and doesn't contain cornstarch or gluten.
Provided by Lee_tah
Categories Dessert
Time 33m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.
- In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.
- Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.
- Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
- Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that 'shocks' the cake and stops it from deflating.
- Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
- Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
- Place one sponge on the serving plate. Spread first with jam, then whipped cream.Top with strawberry slices. Then put second sponge on top. Dust with icing .
CHOCOLATE SPONGE CAKE
Make and share this Chocolate Sponge Cake recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line an 8 inch square or round cake pan with waxed paper.
- Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
- Beat in sugar gradually, continue beating until stiff peaks form.
- Beat in egg yolks and vanilla.
- Combine flour and cocoa and fold lightly into egg mixture.
- Spread batter in prepared pan.
- Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
- Loosen sides with a sharp knife.
- Turn out immediately onto a paper towel lined cake rack to cool.
LIGHT & FLUFFY SPONGE CAKE
This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!
Provided by Chef Lotus
Categories Dessert
Time 25m
Yield 12-18 cupcakes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (375°F).
- Grease non stick cake pan
- Beat together eggs, oil and sugar, beat until light & fluffy.
- Add flour, salt & baking powder.
- Mix well with electric beater.
- Pour into baking pan & bake for approx 15-20 minutes.
- PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
Nutrition Facts : Calories 295.5, Fat 21.6, SaturatedFat 3.6, Cholesterol 108.6, Sodium 614.5, Carbohydrate 19.9, Fiber 0.4, Sugar 0.6, Protein 5.7
EASY EGGLESS SPONGE CAKE
Here's a unique, light, egg-free version of sponge cake, and it's low fat and low cal as well! It's quick and easy to make, and can be dressed up with topping or frosting for an impressive dessert. This recipe is from www.tarladalal.com.
Provided by Anu_N
Categories Breads
Time 40m
Yield 1 6 inch round cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sieve the flour, baking powder and baking soda together.
- Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
- Pour the mixture into a greased and dusted 6 inch diameter round tin.
- Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
- Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, take out from the oven and leave for 1 minute.
- Invert the tin over a rack and tap sharply to remove.
- Cool the the cake on a wire rack.
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