SUGAR FREE LOW CARB SIMPLE SPONGE CAKE
A fuss-free sponge cake that's moist, tasty and versatile. Perfect as a base for Keto Tiramisù and other layered desserts.
Provided by Antya | COPYRIGHT © QUEENKETO.COM
Categories Desserts Sweet Bites
Time 40m
Number Of Ingredients 9
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'.
Nutrition Facts : ServingSize 1 .slice, Calories 145 kcal, Carbohydrate 1.8 g, Protein 7 g, Fat 12 g
SUGAR FREE SPONGE CAKE
A sugar free version of a popular sponge cake recipe.
Provided by SFD
Categories Dessert
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Carbohydrate 12 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 82 mg, Sodium 129 mg, Fiber 1 g, Sugar 1 g, Calories 90 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
HOW TO MAKE A SPONGE CAKE WITHOUT SUGAR
There are few sweets as simple to make but and at the same time as tasty as a home-made sponge cake. This rich cake delights the young and old and is ideal for every occasion. But, what about those who are unable to eat sugar, such as diabetics? No problem! It is also possible to make a sponge cake without sugar that it will be as good or even better than the traditional ones. Do not wait any longer and discover how to make it!
Provided by Max. D Gray
Time 45m
Number Of Ingredients 7
Steps:
- So lets get to work! The first thing you have to do to make a sponge cake without sugar is beat the eggs in a sufficiently large bowl. You can use a fork or a manual or electric whisk, as you prefer.
- Then add the granulated stevia (or any sweetener you want) to the yogurt, oil and the lemon zest. It should be noted that you can also choose the yogurt you like best: natural, lemon, Greek, etc. Mix well to get a homogeneous dough.
- In another container sieve the flour, in other words pass the flour through a sieve or strainer to prevent lumps forming in the dough, and add the yeast or baking powder. If you are unsure what to do, you can consult our article how to sieve flour.
- The next step for your sponge cake without sugar will be to combine the liquid and solid ingredients and mix by folding them gently. Meanwhile you can also start pre-heating the oven with heat from both top and bottom to 180ºC (356ºF); if it has fan you can also switch this on.
- Butter the mold that you will use and sprinkle some flour on or, better still, line it with baking paper as it will be easier to take out later. With this done add the ingredients mix to the mold.
- And... to the oven! Now you must leave it some 30 to 40 minutes at 180ºC (356ºF), and take out the sponge cake without sugar once it is golden and well cooked. To ensure that it is cooked through, you can insert a knife or toothpick into it and check that it comes out clean.If you like sugar free recipes, why don you try our muffins with no flour and no sugar!
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
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
FAST AND EASY SUGAR FREE SPONGE CAKE RECIPE
Fancy a new dessert every day yet don't have time? Just try this single sponge cake that's a perfect base for a myriad of desserts.
Provided by SunCakeMom
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)
- Beat yolks and water with an electric whisk on high speed. If we use any sweetener then add it now. The yolk will raise up quite a bit. It's ready when it is light yellowish in color and stops growing.
- Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won't form peaks. Beat egg whites on high speed until peaks form. This will take a couple of minutes but it doesn't need to be as hard as to be able to hold a spoon on its edge.
- Gradually mix the flour and the optional baking powder with the yolks until they are completely incorporated.
- We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it's hard to mix then add some water to it one tablespoon at a time.
- Use a spatula to fold the whites into the yolks-flour mixture little by little.
- Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.
- Get baking form ready by covering it with baking sheet or spreading butter and sprinkling some flour on top to avoid pastry sticking to the baking form or use a silicon mold. Pour the mixture into the baking form.
- Bake the sponge cake in a 356°F / 180°C preheated oven for 20 to 25 minutes. Don't open the oven's door during the first 10 minutes of baking ever! Get cake out when top is golden brown and let it cool off before slicing it up. ( Some ovens may need an hour to do this so check if it's ready by sticking a tooth pick into the pastry. If it comes out clean the cake is baked.)
Nutrition Facts : Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 73 mg, Fiber 1 g, Sugar 3 g, Calories 68 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
SUGAR FREE CREAM CHEESE POUND CAKE
Serve this delicious recipe for Sugar Free Cream Cheese Pound Cake for your next gathering. This cake tastes great with fruit or ice cream!
Provided by TheSugarFreeDiva
Categories Dessert
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 and prep your pan well (nonstick plus flour dusting) for nonstick. While a pound cake is usually baked in a loaf pan, I am actually a fan of the bundt pan for this recipe.
- In a medium mixing bowl, whisk or sift together the flour and baking powder. Set this bowl aside.
- Next, in a large mixing bowl, and at medium speed, beat your butter with the cream cheese until creamy.
- For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. Then add the eggs, one at a time, stirring gently between additions as well as the extract.
- Transfer the batter to the prepared baking pan and bake for 75- 90 minutes or until a toothpick comes out almost clean. The baking time can depend on your pan. Allow this to cool well- at least 20 minutes in the pan and then an hour on a cooling rack- before serving. Thus, this cake should be well cooled prior to serving.
Nutrition Facts : Calories 364 kcal, Carbohydrate 21 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 142 mg, Sodium 261 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT SPONGE CAKE
This Perfect Sponge Cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.
Provided by Natalya Drozhzhin
Categories Dessert
Time 50m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 °F.
- Beat 5 eggs (no need to separate them) on low speed and then on high speed for about 5 minutes or until it's three times in volume.
- Using a spatula, fold in flour by thirds; be very gentle with the dough so you don't over mix it and lose the fluffiness.
- Add cake batter to an oiled baking sheet. Springform baking pan works amazing, size 9-12 inches is perfect.
- Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick.
Nutrition Facts : Calories 169 kcal, Carbohydrate 31 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 102 mg, Sodium 40 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE
This easy sponge cake recipe will give you light & fluffy results every time.
Provided by Ben Perez
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
- In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
- Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
- Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
- Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
- Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
- Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely
REFINED SUGAR FREE VICTORIA SPONGE RECIPE
Your favourite tea time cake just got a refined sugar free makeover and you're going to love it. We've swapped sugar-loaded jam for a speedy alternative...
Provided by Keiron George
Categories Dessert
Time 1h5m
Yield Serves: 10-12
Number Of Ingredients 9
Steps:
- Preheat oven to 170C/Gas 3. Whisk together the oil, eggs, honey and buttermilk until well blended. Sift the flour and ground almonds together and whisk in the wet ingredients, mix until smooth. Whisk in the bicarb, vinegar and vanilla extract.
- Divide the mix between 3 cake tins and bake for 40-45mins. Remove from the oven and leave to cook in the tins for 10 mins before turning out and left to cool fully on a wire rack.
- Meanwhile, to make the compote, add the strawberries, apple and lemon juice to a saucepan, and bring to the boil, stirring constantly and breaking up the fruits. Reduce the compote by 1/3, blitz with a hand blender and leave to cool.
- To assemble, whip the cream until it holds a stiff peak, because not to over-whip, but also make sure that the cream isn't too soft. Place one layer of the sponge on a serving plate or cake stand, add 1/3 of the cream and smooth to the edges with a palette knife. Top with compote and repeat for the second layer and top with the final sponge. Using the remaining cream, coat the top of the cake and decorate with edible flowers.
Nutrition Facts : @context https, Calories 409 Kcal, Fat 28 g, SaturatedFat 8 g, Carbohydrate 33 g
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