Awesome Almond Flour Sponge Cake (keto) Recipe

Categories: Recipes

Awesome Almond Flour Sponge Cake (keto) Recipe

Awesome Almond Flour Sponge Cake (keto)

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. An incredibly moist almond flour cake with velvety mascarpone frosting. Awesome Almond Flour Sponge Cake (keto). Awesome Almond Flour Sponge Cake (keto). An incredibly moist almond flour cake with velvety mascarpone frosting. To cook Awesome Almond Flour Sponge Cake (keto) you need 15 ingredients and 10 steps easily.

The ingredients needed to make Awesome Almond Flour Sponge Cake (keto):

4 L of Eggs separated, room temp
1/4 C of Xylitol
1 tsp of vanilla
1 1/2 C of almond flour
1 tsp of baking powder
1/4 tsp of salt
of Strawberry Shortcake
of For cake batter, same as above
1-2 of cookie sheet
8 oz of cream cheese
4 oz of butter
4 oz of Heavy Cream
2-3 Tbsp of sugar
2 tsp of vanilla
of Sliced strawberries

Steps 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 ?

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. If you need to store it longer than that… How To Freeze Keto Almond Cake. You can also freeze this almond cake recipe if you need it to keep longer than five days.

(Visited 15 times, 1 visits today)

ReceptOK