Simple to make sugar free cake that we can't really go wrong with.
Cuisine Sugar free recipe
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
3tablespoon/ 50g Butter
2tablespoonSweetener of choiceoptional
1½cup/ 150g Flour
2tablespoonUnsweetened cocoa powder
½cup/ 100ml Water
1¼cup/ 300ml Whipping cream
110" x 8"¼ / 25cm x 21cm Baking tray
Separate egg whites from the yolks one by one.
Slice butter and place it into the bowl where the yolks are. We may put 1 tbsp sweetener of choice in the mixing bowl now.
Measure flour. Put the unsweetened cocoa powder and the baking powder into the same measuring bowl and mix dry ingredients well.
Put the other tbsp of sweetener into the bowl with the whites. Beat the egg whites on high speed until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted.
Beat yolk and butter until it has a light yellow color. Then add bit by bit alternating the dry ingredients and water too.
Fold the egg whites into flour yolk mixture. Use a wooden spoon or a spatula to cut vertically through the mixture. Move it around the bottom of the bowl bring it back up. Carrying some of the mixture from the bottom up to the surface.
Line 10" x 8"¼ / 25cm x 21cm baking tray by using baking sheets or cover it with some butter and flour.
Spread the batter evenly into the prepared baking tray and put it into the 350°F / 180°C preheated oven for about 30 minutes.
Whilst cake is baking prepare topping. Pour whipping cream, vanilla extract and honey into a medium sized bowl and whisk it until stiff. Don’t leave it out in any warm place. Put it aside in the fridge and only take it out when cake is ready and cool.
Let it cool down.After cake is completely cooled (in about half a hour), spread whipped cream topping on it evenly.
Then as a final touch sprinkle unsweetened cocoa powder on top. Use sieve to make the top cocoa cover even and avoid dropping lumps of cocoa powder on the almost ready to serve chocolate spongecake.
Put it in the fridge for an hour before serving it.
The secrets of airy, light sponge cake relies on the beaten eggs.
Thanks for using my recipe! Check out www.SunCakeMom.com for more treats!