ENJOY!!! Be happy, be healthy, be creative, and BE DECADENT! –w
Classic Sponge Cake
I grew up with the sponge cake my grandmother baked. Her recipe was “a glass sugar, a glass flour”. She did not use butter or spices in her cake. She always complained about it falling but said that : “but it was good in taste”. This is a great base for strawberry short cake, trifles, and all sorts of birthday cakes.
Chef’s Note: This cake rises better than most, but will not brown much. I usually turn it bottom side up after it is COMPLETELY cool. I suggest lining the pan with either waxed paper or parchment paper. I like to make it in a springform pan for easy removal.
Serves 6 very generously
Net Carbohydrates 13 grams per serving
5 – eggs, separated
1 -cup GRANULATED SUGAR SUBSTITUTE
1 – tsp. Pure Vanilla extract
3 TBSP. lemon juice, divided
1 – Tbsp. Sour cream
½ – tsp. baking soda
1/2 – cup toasted almonds (or walnuts)
2/3 – cup A/P flour
1 – tsp. baking powder
1/2- tsp. baking soda
¼ – tsp. ground cinnamon or ginger
the grated zest of 1 medium lemon
5 -egg whites
¼- tsp. cream of tartar
a pinch of salt
HOW I PREPARE THE RECIPE:
Preheat oven to 350°
Beat egg yolks and GRANULATED SUGAR SUBSTITUTE until fluffy and light yellow. Add the vanilla extract and beat 30 seconds more. Add in the 2 TBSP. of the lemon juice, beat until combined.
In a food processor, pulverize the almonds with the flour, cinnamon or ginger baking powder and ½ tsp. of the baking soda
Stir the nut/flour mixture into the egg. Stir in the lemon zest
Combine the sour cream, 1 TBSP. lemon juice, and remaining baking soda. Allow to double in volume. STIR into the batter.
Beat egg whites until they get frothy. Add the cream of tartar, the salt a Beat the egg whites until stiff peaks form.
Spoon ¼ of the egg whites into the batter and fold it in to lighten the batter Fold in the remaining egg whites (I do two batches)
Pour into an 8 -9 inch springform pan that has been lined with waxed paper or parchment paper.
Bake at 350 for 20-25 minutes CHECKING after 20 minutes.
Let cool for 15 minutes on a rack before removing the spring form.
Serving suggestion: Top with fresh berries lightly sweetened and a dollop of lightly sweetened sour cream or vanilla Greek yogurt.