Sugar Free Sponge Cake
6 Eggs
1 cup Allulose
1/2 t vanilla
1/2 t vanilla
2/3 cup resistant corn starch
Preheat an oven to 350oF
Line a square cake pan with parchment.
Crack the eggs into your large metal mixing bowl and add the Allulose and vanilla, whisk till smooth then set it over a pot of simmering water, and whisk constantly until it reaches 100 degrees. Immediately put it on your stand mixer and whip on high till light, high and white.
Sprinkle in the Resistant Corn Starch until it is totally mixed in , pour the batter in the pan and place in the oven. bake at 350oF for 20-25 mins.
Lift it out of the pan and cool.
Peel off the parchment.
As with all eggy based cakes, this will deflate a bit when removed from oven.
Preheat an oven to 350oF
Line a square cake pan with parchment.
Crack the eggs into your large metal mixing bowl and add the Allulose and vanilla, whisk till smooth then set it over a pot of simmering water, and whisk constantly until it reaches 100 degrees. Immediately put it on your stand mixer and whip on high till light, high and white.
Sprinkle in the Resistant Corn Starch until it is totally mixed in , pour the batter in the pan and place in the oven. bake at 350oF for 20-25 mins.
Lift it out of the pan and cool.
Peel off the parchment.
As with all eggy based cakes, this will deflate a bit when removed from oven.
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