Naked Vanilla Sponge Cake (sugar free, grain free and keto)

Naked Vanilla Sponge Cake (sugar free, grain free and keto)

July 27, 2019 19 By William Morgan


welcome to Keto meals and recipes dot com,
today I’m making a naked vanilla sponge cake
the macronutrient ratio for this cake is
4.8 to 1, with 3.3 grams of total carbs
per serving, this amazing cake will also
be a base for the fourth of July cake
I’ll be making in the next video
but you can use this naked cake for any other
occasion as well, to begin put the egg
whites into a mixer bowl and add one
teaspoon of white vinegar, then whip to a
light frothy stage at this point begin
adding one tablespoon of sweetener at a
time incorporating between additions,
keep adding the sweetener until you have
used up all of the sweetener you have
measured out, take you six egg yolks
burst the surface and stir lightly to
make into a more liquid state
then pour the egg yolks into the bowl with the
whipped egg whites, then using either a
balloon whisk or the whisk of your stand
mixer, carefully fold the egg yolks into
the whipped whites, scoop from the sides
and bottom until your egg whites and the
yolks are well blended, then place a
large mesh sieve over the egg mixture
and add the coconut flour and the almond
flour, and stir until about one third of
this flour mixture falls through, then
with a spatula gently fold it in
repeat with the second third of the flour
mixture, and then again with the third
in a small bowl combine the oil, cream, and
vanilla, whisk with your fork until the
oil combines well with the cream and
vanilla, then pour this mixture into the cake batter
combine by folding with a
spatulam be careful not to deflate the
whipped eggs, after adding the liquids
you will notice that the batter has
deflated a little bit, that’s to be
expected, now pour the batter into your
parchment pre lined cake pan, for this
demonstration I used a square springform pan
use a knife to run through the
batter in order to burst any large air bubbles
also drop the pan a few times
just to get rid of any smaller air pockets
and bake for 45 minutes, after 45 minutes
increase the temperature as indicated,
and bake for another 5 minutes
test doneness with a toothpick, and when the
toothpick is clean, place the cake pan
onto a cooling surface and let the cake,
cool for about 10 minutes before
removing it from the pan, then put your
cake on a flat surface and place the
cake into the refrigerator so that it
will cool completely, if you’re making a
two layered cake
repeat the process we’ve just gone
through and make your second cake layer,
when your second cake is done plate it,
put it in the fridge as well, while the
cake is chilling let’s make the whipped cream
to do so you simply take one cup
of whipped cream put it in your mixing bowl
to make your whipped cream for the
filling you can do both cups of whipped
cream at the same time, and divide into
two, I prefer to make one batch at a time
then I take my first cake out of the
fridge, place the whipped cream in the
center of your cake and spread from the
center outward, but do not go right to
the edge, leave a bit of cake showing on
the rim
both layers must be completely chilled
before you apply the whipped cream
any heat that radiates from the cake will
melt the whipped cream filling
adding the fruit or whatever you choose
is optional, but in this cake I have
chosen to use raspberries and
blueberries, to place them I pinched them
slightly so that it’s easier to put the
second layer of whipped cream
I also place the blueberries on the outside
perimeter, next I prepared the second
batch of whipped cream, and placed it
over the first layer, I would suggest you
work from the center out, this way you
have more control over the whipped cream
what I mean,
by working center out, the whipped cream
is less likely to overflow the edges and
run down the first layer of the cake
in most cases if the whipped cream ran down
the side, it wouldn’t matter but we’re
making a naked cake and we want the
sides to be clean, and you also want the
raspberries and blueberries to show
through nicely, this is a very dense cake
you’ll find that the texture is a cross
between a pound cake, and a traditional
birthday cake, after you’ve spread the
second layer of whipped cream place the
second layer of cake on top, then put the
cake back into the fridge for at least
one hour so that the whipped cream can
set, if you try to cut it and serve it
right away you’ll find that the whipped
cream is too soft, and the cake layers
will slide against each other, this cake
has a very satisfying mouthfeel even
mine non-keto, gluten loving family
members love this cake, you can serve the
cake exactly as it is, or if you prefer,
after the whipped cream has set
and you’re ready to serve, this is another
optional step, you can take your fine
mesh sieve and sprinkle a bit of the
powdered sweetener on top
so I hope you enjoy, there’s a second video which I
will be posting shortly, I hope you’ll
watch the 4th of July cake video, which
uses this complete recipe, I would also
appreciate it if you would tell your
friends about this channel, and if you
have any questions or comments, I would
really love to hear from you
thank you for watching and see you next time,
please go to the description below
where you’ll find the link to my blog,
and where you can get the printable recipe
for more dessert ideas check out
the links at the end of this video