Keto Lemon Sponge Cake with Mascarpone Cream Frosting

Keto Lemon Sponge Cake with Mascarpone Cream Frosting

July 24, 2019 21 By William Morgan


Welcome to keto meals and recipes dot com.
Today’s recipe will demonstrate how to
make a lemon sponge cake with mascarpone
whipped cream frosting. The macronutrient
ratio for this recipe is six point nine
to one with 3.6 grams of total carbs per
serving. As part of your prep, line the
bottom and sides of a 15 centimeter or 6
inch springform pan with parchment.
Spread butter on the sides so that the
parchment will stick to it. Adjust the
rack of your oven to the bottom third
position and then preheat it to 150
degrees Celsius or 300 degrees
Fahrenheit. Now we separate the eggs,
placing the whites into the mixer bowl
and yolks into a separate small bowl.
Begin by whipping the egg whites until
they start frothing. At that point, add
the white vinegar and continue whipping
until soft peaks form, then slowly add
the sweetener one tablespoon at a time.
Whip a few seconds in between each
addition so that the sweetener becomes
well incorporated.
After all the sweetener has been added,
continue whipping until the egg whites
have reached the medium stiffness stage.
Now turn off your mixer, add the egg
yolks and using a hand whisk gently
whisk the yolks into the whipped whites
until the mixture is uniform pale yellow.
Next, in a bowl combine the coconut flour,
almond flour and salt then stir these
together. Pass this flour mixture through
a fine mesh strainer about a third at a
time.
Fold in with a whisk or spatula before
adding the second and third amount of
flour. Now for the liquids: in a glass or
measuring cup combine the oil, lemon
juice and lemon rinds. Stir these
together and pour slowly into the
whipped egg mixture and blend gently
with a spatula, being careful not to
deflate the whipped eggs. When the batter
is ready, pour it into the prepared,
parchment lined, springform pan. Run a
knife through the batter to remove large
air pockets and then drop it gently on
the counter to remove the smaller air
pockets. Put the pan in the oven and bake
for 35 minutes. When the time is up, test
the cake with a toothpick to see if it’s
done. If it’s not done, continue baking
for 5 minute intervals until the
toothpick comes out clean. Remove the
cake from the oven and place it on the
counter to cool. When the cake has cooled
to room temperature, loosen the spring
and remove the rim, and gently peel off
the parchment lining. Put the cake on a
plate and refrigerate for several hours
until the cake is completely chilled. In
the meanwhile, let’s make the frosting. In
a mixing bowl, add the mascarpone and the
sweetener. Add the whipping cream and mix
at low speed for about 30 seconds until
the liquid is smooth and lump free, then
increase the mixer speed to high and
whip until stiff peaks form. When you’re
done, cover the bowl with cling wrap and
put the bowl into the refrigerator until
you’re ready to frost the cake. When the
cake is completely cooled, take it out of
the fridge and cut it into half, as I’m
showing here, and, using a wide spatula
for support, carefully remove the top
layer. Set it aside. Place the bottom half
of the cake back into the springform pan.
Using a piping bag and starting in the
center, move in an outwardly expanding
circular motion, squeezing out a layer of
frosting right to the edge of the cake.
Carefully place the top half of the
lemon sponge cake over the frosting and
then repeat the piping to frost the top
of the cake. You may need to do this
twice because you want a nice thick
layer that reaches right to the top
the rim of the cake pan, then smooth the
frosting with an offset spatula or the
back of a long knife. Before removing the
cake run the spatula or small knife
along the inside of the pan to loosen
the frosting from the springform pan,
then gently and carefully remove the pan
sides. Lastly, with an offset spatula,
making it as smooth as you can, apply
frosting to the sides of the cake.
Remember, making a cake at home is about
the TLC you put into it. It’s not about
getting a perfect patisserie version of
a cake. After you’ve applied all the
frosting to the cake, put it back in the
refrigerator for a few hours. This will
allow the mascarpone whipped-cream
frosting to set before cutting and
serving. Just before you’re ready to
serve, take the cake out of the fridge.
How you decorate the cake is up to
you. You can top the cake with fresh
fruit such as the thinly sliced
strawberries which I used, and because
the strawberries complement the lemon
freshness of the cake and the mascarpone
whipped cream frosting. Alternatively you
can use lemon peel ribbons or make a
design with a star tip to your piping
bag and make swirled decorations. Or
leave it plain and smooth. How you
decorate is up to you as you see this
also makes a great birthday cake. Enjoy!
The description below has the link to my
blog in which you will find the written
recipe. See you next time and thank you
for watching.