Ugh! I’m really sorry I’ve been so slow with updating the website lately. It’s been pretty hectic over here. My aunt and cousin came over from Spain and we all went down to Key West for a week to catch some rays and enjoy the ocean. Success!
On another front, I’m pretty much done with the cookbook. It’s in my designers hands right now and we’re almost complete with the PDF version. Next we’ll move onto the Kindle version and I’ll get it up for sale. I’m really happy with the way this one turned out (in comarison to the other, anyway). It’s nice and simple, easy to print and easy to read – I know you guys’ll enjoy it!
Now I’m back and I want to share some of the recipes I’ve been saving up (trust me, there’s a lot) and this one was on my high priority list. I made it a few weeks back but WOW it’s really like the real deal. I think using the olive oil (where we’d usually use butter) is the perfect way to throw that slightly savory sensation in cakes like some of the Italians do.
Anyways, back to the cake. The cake is very fluffy and airy on the inside. Slight and subtle hints of lemon will run throughout and it goes absolutely perfect with just whipped cream on top. If you’re feeling fancy, though, feel free to whip up the icing and slather that bad boy onto the cake (I swear it won’t look good, but it will taste awesome).
Let me know how you guys like it in the comments!
Yields 3 large cakes with icing.
The Preparation
Italian Sponge Cake:
- 5 large egg, separated
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/4 cup erythritol
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon liquid stevia
- 1/2 teaspoon cream of tartar
- 1/2 tablespoon lemon zest
- 2 tablespoons olive oil
Raspberry Lemon Icing:
- 4 tablespoons butter
- 4 tablespoons heavy whipping cream
- 1/3 cup raspberries
- 1/2 tablespoon lemon zest
The Execution
1. Preheat your oven to 325F. Separate your 5 eggs and mix together all the dry ingredients except for the cream of tartar. That’s 1 cup Honeyville Almond Flour, 1 tsp. Baking Powder, 1/4 tsp. Salt, and 1/4 cup NOW Erythritol.
2. Mix your egg yolks with 1 tsp. Vanilla, 1 tsp. Almond Extract, and 1/4 tsp. Liquid Stevia.
3. Slowly add your dry ingredients into the wet ingredients and set aside for a moment.
4. In another mixing bowl, whip the 5 egg whites and 1/2 tsp. Cream of Tartar until still peaks form.
5. Add the zest from 1/2 a lemon into the egg whites and continue mixing again.
6. Fold all of the egg whites into the dough slowly. About 1/3 at first, and then the rest. Once your cake batter is formed, put them into cupcake molds or cake molds.
7. Bake the cakes for 25 minutes or until they’ve risen and a toothpick comes out clean.
8. While the cake is cooking, add 4 tbsp. Butter to a pan and let it melt.
9. Let it melt until it’s all the way browned.
10. Once the butter is browned, add your 4 tbsp. heavy cream and raspberries and mix together.
11. Mash the raspberries up if you need to and let the sauce reduce.
12. Let the icing cool while the cakes cool and then ice the cakes!
This makes a total of 3 servings of Italian Lemon Sponge Cake. Each serving comes out to be 640 calories, 58.2g fats, 6.5g net carbs, and 19.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 5 large egg | 393 | 26.2 | 2 | 0 | 2 | 34.5 |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 teaspoon almond extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon cream of tartar | 4 | 0 | 0.9 | 0 | 0.9 | 0 |
| 1/2 tablespoon lemon zest | 1 | 0 | 0.5 | 0.3 | 0.2 | 0.1 |
| 2 tablespoon olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 4 tablespoon butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 4 tablespoon heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/3 cup raspberries | 21 | 0.3 | 4.9 | 2.6 | 2.2 | 0.5 |
| 1/2 tablespoon lemon zest | 1 | 0 | 0.5 | 0.3 | 0.2 | 0.1 |
| Totals | 1954 | 176.9 | 37.4 | 17.9 | 19.5 | 60.8 |
| Per Serving (/3) | 651 | 59 | 12.5 | 6 | 6.5 | 20.3 |
Italian Lemon Sponge Cake
Ingredients
Italian Sponge Cake:
- 5 large egg separated
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ cup erythritol
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon liquid stevia
- ½ teaspoon cream of tartar
- ½ tablespoon lemon zest
- 2 tablespoon olive oil
Raspberry Lemon Icing:
- 4 tablespoon butter
- 4 tablespoon heavy whipping cream
- ⅓ cup raspberries
- ½ tablespoon lemon zest
Instructions
- Preheat oven to 325F. Separate the eggs into two bowls. In a separate bowl, mix together all of the dry ingredients, except the cream of tartar.
- Whisk the egg yolks with vanilla, almond extract, and liquid stevia.
- Slowly add the dry ingredients to the wet ingredients until well combined and set aside for a moment.
- Making sure beaters are clean and dry, whip the egg whites with the cream of tartar until stiff peaks form.
- Mix the lemon zest into the egg whites until well incorporated.
- Gently fold the egg whites into the dough, adding one-third at a time. Pour the batter into lightly oiled cupcake or cake molds.
- Bake for 25 minutes or until they've risen and a toothpick comes out clean. Once done, remove from the oven and let cool.
- Meanwhile, melt the butter in a pan on the stovetop until lightly browned.
- Add the heavy cream and raspberries and mix to combine.
- As the mixture cooks, gently mash the raspberries and allow the sauce to reduce. Let cool.
- Ice the cakes, sprinkle over the lemon zest, and serve!
Nutrition
