A sponge cake is a pretty necessary staple to know how to make, especially in the summertime when you want to make those yummy strawberries shortcakes.
This recipe from Lorene Sauro’s “A Pastry Queen Goes Green”- she is fantastic with alternative baking!
*Although I did this with my love (a Kitchenaid standmixer) you can do this with a hand mixer as well, but I can’t guarantee the same results 🙂
Created by Lorene Sauro – a Baking Queen Goes Green
cialis super active miglior prezzo garanzia Ingredients
8 egg whites
½ cup plus 2 tbsp raw cane sugar
½ cup maple syrup (I used No.3)
2 tbsp coconut oil, melted
1 tsp vanilla extract
¼ tsp sea salt
2/3 cup bean flour (The brand I used just said bean flour – see picture)
¼ cup coconut flour
6 egg yolks
Two 9-inch cake pans
Parchment paper
For strawberry shortcake – 1 container strawberries and 1 container strawberry yogurt (greek or soy) or whipping cream
Some of the ingredients I used
Separate the egg yolks and egg whites in separate bowls – add the egg whites to your stand mixer if you have one, or a separate bowl. Put the vanilla extract in the same bowl as the egg yolks.
Beat the heck out of the egg whites with sea salt with your stand mixer or an electric beater until they are tall, stiff and fluffy
The egg whites should look like this when you’re done
Mix the raw cane sugar and maple syrup – then slowly add it to the mixer until nice and glossy. Then melt the coconut oil and add that to the mixer. Add the egg yolks and vanilla extract as well.
Then sift the flours together (or use a whisk like I did because I’m not fancy enough to have a sifter)
Very gradually fold the flour into the liquid mixture in the bowl. Do not beat again. If you find it a bit lumpy I found that whisking gently helps.
Add the mixture to your 2 cake pans lined with parchment paper (only on the bottom)
Bake at 325F for 25 – 30 minutes until it springs back when you touch the cake
As soon as it’s done gently push the sides of the cake away from the pan with a spatula – unless you have a cake pan where the bottom pops off – love those!
NOTE – this cake is sticky because of the maple syrup. Store it in the fridge.
If you want to make a strawberry shortcake then all you do is put whipping cream (or I used strawberry greek yogurt or strawberry soy yogurt) and slice strawberries very thin onto one layer. Then add the second cake on top and repeat with the yogurt/whipping cream and strawberries.
**Please store in the fridge if you’re doing a strawberry shortcake
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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