Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, awesome almond flour sponge cake (keto). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This sponge cake is made with almond flour in place of a standard gluten free rice flour blend, but it's still light and tender and just rich enough. An incredibly moist almond flour cake with velvety mascarpone frosting. Awesome Almond Flour Sponge Cake (keto). This sponge cake is made with almond flour in place of a standard gluten free rice flour blend, but it's still light and tender and just rich enough.
Awesome Almond Flour Sponge Cake (keto) is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Awesome Almond Flour Sponge Cake (keto) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have awesome almond flour sponge cake (keto) using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Awesome Almond Flour Sponge Cake (keto):
- Make ready 4 L Eggs separated, room temp
- Take 1/4 C Xylitol
- Take 1 tsp vanilla
- Prepare 1 1/2 C almond flour
- Prepare 1 tsp baking powder
- Take 1/4 tsp salt
- Get Strawberry Shortcake
- Prepare For cake batter, same as above
- Prepare 1-2 cookie sheet
- Make ready 8 oz cream cheese
- Take 4 oz butter
- Get 4 oz Heavy Cream
- Prepare 2-3 Tbsp sugar
- Prepare 2 tsp vanilla
- Take Sliced strawberries
It is extra moist because of the yoghurt - which also makes it taste kinda fresh. In a medium bowl, mix the almond flour, coconut flour, baking powder, lemon zest and the sweetener. Meanwhile, mix the egg yolks and melted butter in a mixer and gradually add the flour mixture in and mix well. Finally, use a spoon to fold the egg whites in.
Instructions to make Awesome Almond Flour Sponge Cake (keto):
- Preheat oven to 350 F and prep your cake pan by oiling or placing parchment paper, etc.
- Beat together egg yolks, ⅛ C of sugar, and 1 tsp vanilla until smooth and yolks turn pale yellow. Set aside.
- In a separate bowl, beat egg whites until it forms soft peaks and slowly beat in the rest of the sugar. Keep beating consistently to create a snow-like batter (delicate peaks). Set aside.
- Stir the dry ingredients - flour, baking powder, salt - together in a separate bowl. Stir in the yolk mixture with a fork, gently mixing until basically incorporated. It should form a wet thickish batter. Be careful not to over-mix!
- The fun part: fold in the eggwhite snow ½ C at a time, into the cake batter making sure to incorporate fully each time. The final result should be a much lighter, fluffier batter.
- Pour the batter into your prepared pan, and bake in the center rack for 30-35 minutes on 350 F, until it's golden brown and a toothpick inserted into the center comes out clean. (I added some frozen strawberries which I wouldn't recommend as it interferes with the moisture of the cake when the frozen strawberries cook :/)
- Remove the cake from the oven, let it cool for 5 minutes before removing. Let it completely cool before serving with some berries, drizzled chocolate, or ice cream!
- FOR STRAWBERRY SHORTCAKE: I use a cookie to get that thin layer. Bake for 20-30 minutes… Keep your eye out for the top to turn a light golden brown. If it jiggles, it's all right - it will settle once it's fully cooled.
- Make the cream cheese frosting by whipping the butter, cream cheese, heavy cream, sugar and vanilla until smooth. Wait for the cake to be completely cool before applying. (don't want a runny, melty situation!)
- You can double this recipe and bake two cookie sheets of batter, or just cut the cake in half like my lazy self did. Apply frosting, place you sliced strawberries, add another layer of frosting thinly, cover with top cake layer, apply thin layer of frosting on the top. Voila! You have yourself some strawberry shortcake 🤩
Meanwhile, mix the egg yolks and melted butter in a mixer and gradually add the flour mixture in and mix well. Finally, use a spoon to fold the egg whites in. Try not to stir too much so that the cake does not lose volume. How To Store Almond Flour Cake. The best way to store keto almond flour cake is to wrap it tightly in plastic wrap and store at room temperature for up to five days.
So that’s going to wrap this up for this exceptional food awesome almond flour sponge cake (keto) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
