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

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


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

19 thoughts on “Naked Vanilla Sponge Cake (sugar free, grain free and keto)

  1. Thanks again for this wonderful recipe! The cake was absolutely delicious. My parents loved it! I shared images of the cake I made and tagged you in the images on Instagram. It is sooo good!

  2. I’m guessing the baking powder goes in the dry ingredients? Also is swerve or suerve ok instead of Lakanto ?

  3. Hello! As always, I'm a huge fan of your channel, especially with the cakes. I know that you mention that the egg whites will deflate a bit after all that folding but do you think it'd be helpful to fold in the egg whites into everything else at the very end instead of folding everything into the egg whites?I'd like my cake to be as fluffy as possible, especially since I'll be using a bigger pan. Just curious about your thoughts.

  4. I was wondering if it’s ok to use lemon (or orange) olive oil instead of the grape seed oil. Your cake looks so tasty!

  5. Hi! Do you use heavy cream or whole milk in the cake (NOT icing) recipe? In the video you mention cream, however on the website it says whole milk

  6. Hi there, can I only use almond flour ? If so how much almond flour in total I should use? Because I just don’t like coconut smell! Thank you !

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