Sugar free chocolate sponge cake

June 15, 2015


1Preheat oven to 350 degrees F.

2In mixing bowl, add egg yolks and beat. Add 2 tbsp erythritol, stevia and vanilla extract to the mix.

3Add melted chocolate, flour, baking powder, and butter to the mix and combine well.

4In a small bowl, beat the egg whites. Add 1 tbsp erythritol and cream of tartar to the egg whites and continue beating.

5Add the egg whites to the egg yolk mix and combine well.

6Line a baking sheet with parchment paper. Spread the batter in the pan.

7Bake for 15-18 minutes.

8Allow the cake to cool then slowly roll the cake and refrigerate for around an hour.

9Combine cream and erythritol and beat until whipped.

10Unroll the cake and spread the whipped cream over the cake evenly.

11Roll up the cake slowly and refrigerate for another hour.

12Slice and serve.


Sponge cake

3 large or 4 medium eggs, yolks and whites separated

3 tbsp erythritol

1 tsp stevia

1 tsp vanilla extract

¼ cup unsweetened bakers chocolate, melted

1/8 cup flour

¼ tsp baking powder

½ cup butter

½ tsp cream of tartar

Cream Filling

½ cup heavy cream

1 tbsp erythritol