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.
Sugar free chocolate sponge cake
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Directions
Recipe Walkthrough (With Pictures)
PLEASE NOTE: This recipe is a bit complicated. You want to thoroughly beat the egg yolks and whites and be sure all the ingredients are at room temperature.
Preheat oven to 350 degrees F. In a mixing bowl, beat egg yolks with vanilla extract.
Add half (1 1/2 tbsp) of the erythritol and stevia to the egg yolks.
Use an electric mixer to beat the egg yolks until pale yellow and smooth. This will take about 3-4 minutes.
Melt the chocolate either in a microwave, a double boiler or by placing a heat proof ceramic bowl in a pot of boiling water.
Add the chocolate to the egg yolk mix.
Add the flour to the egg yolk mix.
Add butter to the egg yolk mix.
In a small bowl, beat the egg white using an electric mixer for 2 minutes
Add remaining erythritol (1 1/2 tbsp) to the egg white mix.
Add the cream of tartar to the egg white mix and continue beating.
Add the egg white mix to the egg yolk mix.
Line a baking sheet with parchment paper. Spread the batter in the pan.
Bake for 15-18 minutes until cake is puffed, has lost its shine, and springs back when gently pressed.
Allow the cake to cool then slowly roll the cake and refrigerate for around 1 hour
Combine cream and erythritol and beat until whipped. Unroll the cake and spread the whipped cream over the cake evenly.
Roll up the cake slowly and refrigerate for another hour.
Cut into slices and serve.
