Not only is this sugar free low carb simple sponge cake very versatile, it is also extremely easy to make. Using my favourite method , aka the lazy method ;), everything goes into one-bowl. First you whisk the wet ingredients, then you add the dry ingredients. No need to separate eggs. No need to whisk egg whites in another bowl. Nope!
Ingredients (makes 6 Victoria Sponges) Vanilla Cake: 1 1/ 4 cups almond flour (125 g/ 4.4 oz) 3/ 4 cup granulated Swerve or Erythritol (150 g/ 5.3 oz) 1 tsp gluten-free baking powder. 1/ 4 tsp sea salt.
Preheat the oven to 350 degrees Fahrenheit. Set aside three 8-inch circular baking pans that have been lined with parchment paper. Sift 2 12 cup cake flour, 2 12 teaspoon baking powder, and 12 teaspoon salt into a large mixing basin. Combine 2 teaspoons ube extract, 12 cup vegetable oil, and 12 cup milk in a smaller bowl. Remove from the equation.
Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day. Combine flour and baking powder in a bowl and set aside. In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker.