Low-Carb Sponge Cake

Low-Carb Sponge Cake的做法说明

http://www.djfoodie.com/Sponge-Cake

eggs, room temperature	4 large (200g)
lemon juice	1/2 tsp (2.5g)
coconut flour	1 tbsp (7g)
Swerve or other sugar equivalent	2 tbsp (24g)
salt	1 dash (1g)
vanilla extract	1 tsp (4g)

1.
Pre-heat oven to 350 F
2.
Grease a pan. I used a standard loaf pan, but might suggest this would work well in a cake pan, if you want a fairly thin, tasty, cakey disc of some sort.
3.
Separate the eggs into 4 yolks and 4 whites
4.
Whip the egg whites with the lemon juice, until firm peaks can be formed. Set aside
5.
Whisk together the sweetener, coconut flour, salt, vanilla and egg yolks.
6.
Once it's a nice consistent lemon color, gently fold in 1/4 of the egg white mixture. Once the first 1/4 has been folded in, fold in another 1/4 of the egg white mixture. Continue adding portions of the egg whites, while folding, until you have a large delicate cloud of light yellow eggs.
7.
Pour your egg cloud into your prepared pan and bake for 20 minutes, or until golden brown.
8.
Remove from the oven and allow to cool.