Hello, I’m Jane. Today, we’re going to prepare awesome almond flour sponge cake (keto) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Awesome Almond Flour Sponge Cake (keto) Recipe
Awesome Almond Flour Sponge Cake (keto) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Awesome Almond Flour Sponge Cake (keto) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook awesome almond flour sponge cake (keto) using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Awesome Almond Flour Sponge Cake (keto):
- Prepare 4 L Eggs separated, room temp
- Make ready 1/4 C Xylitol
- Get 1 tsp vanilla
- Get 1 1/2 C almond flour
- Get 1 tsp baking powder
- Prepare 1/4 tsp salt
- Take Strawberry Shortcake
- Take For cake batter, same as above
- Get 1-2 cookie sheet
- Get 8 oz cream cheese
- Take 4 oz butter
- Make ready 4 oz Heavy Cream
- Prepare 2-3 Tbsp sugar
- Take 2 tsp vanilla
- Prepare 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.
- Separate the egg whites and yolks.
- 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 sheet 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 🤩
So that is going to wrap this up with this exceptional dish awesome almond flour sponge cake (keto) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
