Sugar Free Low Carb Sponge Cake Food

SUGAR FREE SPONGE CAKE

Steps:

• Preheat your oven to 325 . You can add a liner to the bottom of your baking pan.
• Sift together the flour, salt, and the baking powder. Set this bowl aside.
• Beat together the egg whites and the cream of tartar in a large bowl until soft peak start to form. Then add ½ cup of the sugar alternative and beat on high. Since we are not using real sugar, you will not get the stiff peaks however, you should get some kind of peaks or fluff which is fine.
• Next, in a mixing bowl, beat together the egg yolks, remaining sugar alternative, vanilla extract, and water until just combined. Then mix in the dry ingredients from the first bowl.
• For the next step we will add ingredients from the second mixing bowl into the large bowl with the egg white mixture. To do this, use a rubber spatula for fold in the ingredients until just blended. Then slowly and gently transfer this to your cake pan. Use a clean spatula to smooth down the top. Bake this cake for 55-60 minutes or until the cake springs when lightly touched with a finger (be careful). Run a butter knife around the sides of the cake to loosen it from the pan. The allow the cake to cool for 15 minutes.
• Allow this cake to cool before serving.

SUGAR FREE LOW CARB SIMPLE SPONGE CAKE

Steps:

• pre-heat oven to 160°C fan (175°C static).
• melt butter and set aside to cool down.
• beat ricotta with sweeteners.
• whisk in whole eggs, one at a time, then add melted butter and whisk a little more.
• incorporate sifted flour and baking powder, plus salt.
• pour cake batter into a 24cm x 24cm baking tin lined with non-stick baking paper, or silicone cake mould.
• bake for about 30 mins until golden brown.
• allow to cool completely before serving as is or with a dusting of icing 'sugar'.

LOW CARB, LIGHT SPONGE CAKE

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.