Sugar Free Low Carb Sponge Cake Recipes

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'.

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 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.