Normally, it is used as a base for cakes and pastries, but the typical Genoese sponge cake is, by itself, a perfect sweet for those looking for that flavor of simple traditional sponge cakes, with a very soft and fluffy crumb. Especially for those who cannot consume dairy. The companions of straight to the palate They have also achieved a version also suitable for coeliacs or those who cannot take gluten, and free of added sugars by sweetening it with erythritol.
Taking this recipe from Cooking among olive trees as a starting point, the experts at DAP they have adapted it to a sugar-free version, also reducing the amount of oil a little and adding lemon juice to give it more aroma and freshness. Erythritol leaves a slightly different texture than regular sugar but gives much better results than other sweeteners such as industrial stevia or powdered alternatives. Of course, it sweetens a little less than sugar.
We can take this cake as it is with after-dinner coffee, a glass of milk or vegetable drink at breakfast or for a snack with some tea or horchata, or use it as the base of a more elaborate cake. What the crumb is somewhat drywe can also soak it with orange juice or syrup.
Erythritol Zero Sweetener DulciLight 100% Natural 3 Kg with 0 Calories + (5 gift envelopes New Brown Sweetener) Sugar Substitute Keto and Ketogenic Diet
To start, we reheat the oven to 180º C without air and grease or line a round springform pan 20-22 cm in diameter. Separate the whites from the egg yolks in different containers and mix the yolks with the erythritol and lemon zest.
Formegolose 85122FG Removable Mold 1 Base, 22 cm, Steel, Black
We whip the whites almost to the point of snow with a rod blender and reserve. Without needing to clean the rods, we beat the yolks and the erythritol until it is a fluffy mix of pale shade. Then, add the juice and oil, and beat more until the ingredients are incorporated.
Bosch MFQ40303 Styline Mixer and Kneader, 500 W, Red
We add the sifted cornstarch with the double envelope of gasifier (or one of chemical impeller instead) and we mix with manual rods. Little by little, we add the whites mounted with enveloping movements until we have a homogeneous spongy mass.
Manual Rod Mixer, Kitchen and Pastry Rods, Egg and White Beater, Stainless Steel Manual Mixer, Ecological Manual Mixer with Wooden Handle, Rod Whisk
Pour into the pan and bake at medium height or in the lowest part of the oven for about 25-35 minutes (the final time will depend on the size of the pan and the oven). We check the point by pricking with a toothpick in the center and, finally, we wait a bit before unmolding and let cool on rack.
Cake Cooling Rack, 2 Pieces Cake Cooling Rack Rectangular Cooling Rack Cooling Rack Cooling Racks
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Photos | straight to the palate