SUGAR FREE RASPBERRY VICTORIA SPONGE CAKE (KETO)
It's only 15 minutes prep for this sugar free Victoria sponge cake! It's a favourite I often make for celebrations or when we have guests over. It tastes so indulgent that you'd never guess one slice has just 4.5g net carbs.
Provided by Katrin Nürnberger
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180C / 160C fan / 350F. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.
- Separate the eggs and beat the egg whites until stiff.
- In a clean bowl add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale + fluffy. Add the sour cream, melted and cooled butter, almond milk, vanilla and lemon zest. Whisk to combine.
- In another clean bowl, mix the almond flour, coconut flour and baking powder together.
- Add the dry ingredients to the wet and mix to combine with an electric whisk. Last, fold in the egg whites with a spatula until combined. Don't over-mix to keep the air bubbles intact.
- Pour into your springform pan and level the top with a spatula.
- Bake for 50 - 55 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.
- While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 - 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.
- Whip the cream until just under stiff peaks.
- Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.
Nutrition Facts : Calories 316 kcal, Carbohydrate 8 g, Protein 7.9 g, Fat 28.6 g, SaturatedFat 12.4 g, Fiber 3.5 g, Sugar 3.1 g, ServingSize 1 serving
SUGAR-FREE LEMON DRIZZLE CAKE
Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
- Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
- Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
- Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
- Cool in the tin before turning it out.
Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium
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 .
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