Sponge Cake Low Calorie Recipes

SUGAR-FREE LOW CARB SPONGE CAKE

Steps:

• Grease an 8 inch spring form pan and preheat oven to 350 degrees.
• Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
• Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
• In another bowl whisk together the remaining dry ingredients.
• Combine the yolks and dry ingredients together until smooth.
• In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
• Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
• Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
• Allow to cool completely before removing and adding optional toppings.
• Keep refrigerated.

SUGAR FREE SPONGE CAKE

Steps:

• Preheat your oven to 325 . You can add a liner to the bottom of your baking pan.
• Sift together the flour, salt, and the baking powder. Set this bowl aside.
• Beat together the egg whites and the cream of tartar in a large bowl until soft peak start to form. Then add ½ cup of the sugar alternative and beat on high. Since we are not using real sugar, you will not get the stiff peaks however, you should get some kind of peaks or fluff which is fine.
• Next, in a mixing bowl, beat together the egg yolks, remaining sugar alternative, vanilla extract, and water until just combined. Then mix in the dry ingredients from the first bowl.
• For the next step we will add ingredients from the second mixing bowl into the large bowl with the egg white mixture. To do this, use a rubber spatula for fold in the ingredients until just blended. Then slowly and gently transfer this to your cake pan. Use a clean spatula to smooth down the top. Bake this cake for 55-60 minutes or until the cake springs when lightly touched with a finger (be careful). Run a butter knife around the sides of the cake to loosen it from the pan. The allow the cake to cool for 15 minutes.
• Allow this cake to cool before serving.

SPONGE CAKE (LOW CALORIE)

Steps:

• 1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
• 2. Preheat oven to 350°F Sift flour with baking powder and salt; set aside.
• 3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
• 4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
• 5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.