-
Prep Time15 mins
-
Cook Time20 mins
-
Serving8
-
Ready In35 mins
Many people think that baking a sponge cake is an extremely complicated procedure. Even today, a nice lady in the store asked me what is the secret to a successful sponge cake? I had to think about the answer and not only because the words were hard to come by in English, but also because for me, the sponge cake is not a big deal. By no means a thing to be afraid of. So I want to dispel the fears of this cake and I hope that as many of you as possible will bake sponge cakes during the holidays.
Let’s bake sponge cake!
Until a year ago, I baked cakes with only white flour and sugar, and I also used sugar and milk chocolates in the creams. Ever since we followed the Keto diet, I’ve since replace white flour with almond flour and coconut flour, milk chocolate with dark chocolate, and sugar with erythritol and monk fruit blend. I am happy to say that the sponge cake works just as well with these ingredients as it is made in the traditional way.
Some recipes state that the secret to successfully baking sponge cake is to separate the egg yolk from the protein and then whisk the protein separately. Well, I made it that way for a long time, and if I feel like it, and I have enough time, I still do it today. But if I have to hurry, I won’t separate the eggs and I’m sure my sponge cake will be just as tall and spongy. I just stir the dough for a few more minutes to make it even foamier.
If frying with almond flour, it is advisable to add baking powder to the dough because almond flour is heavier than white flour. The baking powder and the added water are converted to carbon dioxide and water vapor by the heat, which inflates the dough and becomes very delicate and soft.
However, an important rule is: do not open the door while baking, as this will actually cause the sponge cake to crash.f
Some Important Tips:
1.) Bake in a buttered floured form, at 160-180 C /325-350 F. If you bake at too high a temperature, the cake will not rise because the top of the cake will bake early.
2.) Do not disturb the sponge cake in the oven for 20 minutes! If you open the oven, the dough will collapse!
3.) The baking time depends on the amount of dough. If the mass is made of two or three eggs, 20-25 minutes may be enough for it. It is recommended to bake the four eggs cake sheet for 30-35 minutes, the cake sheet mixed with six eggs for 40-45 minutes, and from 9 eggs for ~55 minutes.
You can also bake the sponge cake in microwave oven, however I have only tried this on dough mixed with maximum 4 eggs. Use only silicone or ceramic mold and bake it 2 minutes per egg (ex. for dough mixed with only 4 eggs about 2×4 minutes in the microwave)
4.) If the cake is fried, do not remove it immediately, but open the oven door to allow it to cool!
5.) Always wait for it to cool completely before filling!
6.) If it separates from the mold in a circle, it is almost certain to be overcooked, but check with a needle test!
7.) You can also do it in a non-cocoa version without cocoa powder..
These cakes were made with this Really Chocolate Keto Cake Base Sheet:
For cheesecake, I recommend crushing this sponge cake base as if you were crushing biscuits and blending them with butter. Spread this dough on the bottom of a buckled cake tin that you had previously lined with baking paper and bake for 5-10 minutes. Only then pour the cheesecake mass over it.
I love cheesecake, now I like much better than before, because cheesecakes are much easier to make. You just have to mix everything up and you’re done. While the cake is baking, I can do other things in the meantime. And in the end, you don’t have to deal with decoration too much. I love simple and great things and this Creamy Keto Blueberry Cottage Cheesecake is really simple and fantastically delicious. You have to try this!
I’ll share the recipe soon…
I’ll share the recipe soon…
I hope you enjoyed it and will try this great Really Chocolate Keto Cake Base Sheet, whatever cake you want, it can be easily made from this cake base.
Ingredients
Really Chocolate Keto Sponge Cake Base Sheet
Really Chocolate Keto Cheesecake Base
Directions
Put the liquid ingredients in a deep bowl and weigh the dry ingredients in another bowl.
Mix the liquid ingredients well to make the egg froth.
Pour the dry ingredients into the egg mixture and mix them.
Grate a very small cube of dark chocolate (85+%) and add to the liquid dough mixture. This will make the sponge cake really chocolate.
Pour the dough into a round cake tin. If you bake in the microwave, use a silicone mold if possible. Do not use a metal baking tin in the microwave. In the microwave, the sponge cake is baked in 4-5 minutes. If baked in an oven, it will be cooked at 350 F / 180 C in 15-20 minutes.
You can use this baked cake base for layered cakes by baking 2-3 pieces of it. For cheese cake base enough only one layer (sponge cake from two eggs).
You can also freeze this cake sheet and continue the making cake next time by saveing time.
For Cheesecake you have to continue with this step because you will get a much more stable cake sheet for cheesecakes. Tear the sponge cake into pieces and grate the cold butter.
Mix the sponge cake pieces with butter well.
Line the bottom of a 24 cm / 9.5 inch cake tin with baking paper and pour the dough mixed with butter on it. Smooth the dough to the bottom of the cake tin and then place in a preheated oven at 350 F / 180 C for 5-10 minutes. (I recommend that you put another baking tray under the cake tin to catch any spilled butter.)
With this Really Chocolate Keto Cake Base Sheet you can make a cheesecake of any flavor. It will be better than any biscuit cake base!
Leave a Review