7/14/17

Lemon Vanilla Sponge Cake | SCD + Paleo

SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
SCD Paleo Sponge Cake
"When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power."
Julia Child

While the origins of the sponge cake date back to Italy, there is no denying that eggs play an essential role in this light, fluffy dessert. A traditional sponge cake is very easy to make, consisting of just three very basic ingredients: flour, sugar and eggs. When you take away two of those key ingredients, flour and sugar, you need to get a little creative in your recipe development. I've made this cake three times now and by the final round my family was asking for more.

No summer is complete without indulging in sponge cake that is drenched in fresh, local fruit and a whipped topping. You can easily add ice cream made with coconut milk, icing made with coconut cream, fruit preserves or the mernigue icing mentioned below. Just make sure not to overcook this delicate dessert!

Lemon Vanilla Sponge Cake
SCD, Paleo, Gluten-Free, Sugar-Free, Dairy-free
yield: 8-10 pieces

INGREDIENTS: 
1 ½ cups raw cashews
4 eggs, separated
zest from one lemon
¼ cup lemon juice
2 tsp vanilla
¼ c honey
1 tsp baking soda
3 Tbs coconut flour
½ tsp sea salt

EQUIPMENT NEEDED:
9 inch springform pan
parchment paper
food processor
Vitamix (or blender)

DIRECTIONS:
1. Preheat oven to 325 degrees.
2. Beat the egg whites in the bowl of a standing mixer until soft peaks form.
3. Place the raw cashews in a food processer and process until creamy, about 5-7 minutes.
4. Grease a 9 inch spring-form pan with coconut oil and line the bottom with parchment paper.
5. Once the cashews are creamy and resemble the texture of cashew butter, add the egg yolks, lemon zest, lemon juice, vanilla and honey. Pulse to blend. Add the baking soda, coconut flour, and sea salt and pulse until blended together.
6. Transfer the cashew mixture to a large bowl and fold in ½ cup of the egg whites until combined.
7. Fold in the remaining egg whites. Make sure not to overmix.
8. Transfer the batter to the spring form pan and bake for 25 minutes, or until lightly browned on top and firm to the touch. Do not overbake!
9. Cool on a wire rack for 15 minutes.
10. Top with berries and icing and enjoy!

Meringue Icing
SCD, Paleo, Gluten-Free, Sugar-Free, Dairy-free

INGREDIENTS:
2 egg whites, room temperature
1/3 cup honey
¼ tsp lemon juice

DIRECTIONS:
1. Bring the honey to a boil in a saucepan over medium heat.
2. Beat the egg whites and lemon juice until soft peaks form.
3. With the mixer running on medium speed, slowly pour the honey into the egg white mixture.
4. Continue beating the meringue on high for approximately 5-8 minutes or until the meringue forms stiff peaks and has doubled in size.
5. Chill in the fridge for ½ hour before using.

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