Let’s say that there’s a guilt-free Sponge Cake that is so good,
that you won’t resist to take another piece..
It’s not a legend, but all true!
And I know the recipe for that Sweet Masterpiece!
So how about Vanilla Cream Sponge Cake with Blueberries?
No sugar, no gluten & no lactose ❤️
(For Sponge Cake, the diameter of springform is 18cm)
🍰 5 eggs
🍰 150g of rice flour
🍰 150g of xylitol
🍰 2 teaspoons of baking powder
(For Vanilla Cream)
🍰 3 spoons of coconut oil
🍰 3 scoops of Vanilla Gelato Whey Protein Deluxe
🍰 400ml of 95% coconut cream
(For Blueberries Jam – tastes also great with raspberries)
🍰 400g of blueberries
🍰 3 spoons of xylitol
Mix the rice flour and baking powder in a bowl.
Whip the yolks with xylitol and add to the flour. Mix it up.
Whip egg whites for rigid foam.
Add to the remaining ingredients, stirring constantly.
Put the cake mass onto the springform.
Bake at 200 ℃ for about 40 minutes
To make a vanilla cream,
coconut cream must be well cooled
(at least for 2 hours in the fridge).
Mix all the ingredients and gently mix with a whisk.
To make a fruit jam
mix blueberries & xylitol together and cook on a low heat.
Each of the biscuit layers
are covered in blueberry jam and vanilla cream.
The cake is decorated with fresh blueberries.
The sponge cake tastes best on the second day
after cooling in the fridge.
Nutrition Facts (for 1 serving, the whole cake is 8 big servings)
384 kcal || P 17 g || C 46 g || F 18g