LoCarb Citrus Sponge Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
5 large- Eggs at room temperature, separated3 tbsp- Splenda No Calorie Sweetener1.5 tsp- Real Orange Extract (Alcohol base, no added sugar)0.5 tsp- Real Lemon Extract (Alcohol base, no added sugar)3 tbsp- Coconut Flour6 tbsp- Heavy Whipping Cream0.5 tsp- Cream of tartar
Pre-heat oven to 325 oF.
Grease muffin tin with butter and set aside.
Separate eggs over small bowl. Any trace of yolk in the whites will cause cake sponge cake to not rise properly. As each egg is successfully separated pour into yolks and whites in to different bowls.
Yolk mix- Use hand mixer to blend splenda into yolks. Then add extracts, coconut flour, and whipping cream. Blend until smooth.
Clean and dry beater thoroughly before starting on whites mixture. Any trace of yolk or water can cause cake to not rise.
Whites- Add cream of tartar to whites and blend until very stiff. Whites will not slump when beater is removed.
Carefully fold yolk mix into whites with over and under movement. You should end up with very foamy slightly yellow batter. Avoid breaking down egg whites.
Use large spoon to carefully fill muffin tin with batter. Bake until done, approximately 30 minutes. Edges of top will be golden brown and toothpick will be dry when stuck in center.
Serving Size: 12 individual cakes
Grease muffin tin with butter and set aside.
Separate eggs over small bowl. Any trace of yolk in the whites will cause cake sponge cake to not rise properly. As each egg is successfully separated pour into yolks and whites in to different bowls.
Yolk mix- Use hand mixer to blend splenda into yolks. Then add extracts, coconut flour, and whipping cream. Blend until smooth.
Clean and dry beater thoroughly before starting on whites mixture. Any trace of yolk or water can cause cake to not rise.
Whites- Add cream of tartar to whites and blend until very stiff. Whites will not slump when beater is removed.
Carefully fold yolk mix into whites with over and under movement. You should end up with very foamy slightly yellow batter. Avoid breaking down egg whites.
Use large spoon to carefully fill muffin tin with batter. Bake until done, approximately 30 minutes. Edges of top will be golden brown and toothpick will be dry when stuck in center.
Serving Size: 12 individual cakes
Nutritional Info Amount Per Serving
- Calories: 70.9
- Total Fat: 10.1 g
- Cholesterol: 87.4 mg
- Sodium: 32.1 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.7 g
Member Reviews