Learn how to make a delicious Gluten-free and Sugar-free Fluffy Sponge Cake in just 4 Ingredients with Auxy’s Tutorial!
Fluffy Gluten-Free and Sugar-Free Sponge Cake | 4 Ingredients | Tutorial | Auxy
This recipe is perfect for those looking to start their own business making healthy desserts or improve their recipes for healthy cakes. The sponge cake is soft and fluffy, ideal for birthday cakes with fillings and decorations. It is high in protein, low in calories, and uses a sweetener that does not raise blood sugar levels.
The main ingredients include eggs (separated into whites and yolks), rice flour, a sugar substitute (such as xylitol or erythritol), vegetable oil, and optional lemon juice. The cake is baked at 160ºC for 30 minutes or 170ºC for 25 minutes.
If you’re interested in starting a business or enhancing your skills in healthy baking, consider downloading the online course on basic pastry making. No prior experience is required, and you can get a 10% discount with the code PS101. Other recipes available include fluffy whole wheat cake and sugar-free sponge cake.
Fluffy Gluten-Free and Sugar-Free Sponge Cake | 4 Ingredient Tutorial | Auxy
Yes, yes: how do you hear it! This cake is gluten-free, sugar-free, very easy to prepare… And after many failed attempts I bring you this version! Before starting fully with the preparation, let me tell you about some of the ingredients that we are going to use. First the flour: as you know, it is a gluten-free cake. For this, we are going to need a flour that does not contain gluten, such as rice flour. I have chosen this type of flour because it is very easy to find everywhere and also quite economical. However, if you want an option such as with almond flour, leave me a comment and like this video! Rice flour is a bit complex and never think of replacing it with the same amount of common flour since it absorbs liquids a lot and tends to leave desserts quite dense.
But today I am going to give you here exclusively the amount of flour that works perfectly for me to make a simple, tender and fluffy cake. The next super essential basic ingredient: sweetener. I know they say the title is sugar-free, but my people can’t make a cake without sugar properly. If you want to get a super spongy texture like that of a traditional cake, here on the channel they already have a version completely without sweeteners and it is perfect, for example, for the little ones’ one-year-old cake or for anyone who does not want to use sweeteners. I’ll be leaving you the link so you can look at it. However, when it comes to looking for an ideal sugar substitute, the best options that do not raise blood sugar levels and that contribute to the structure of the cake.
Are xylitol and erythritol Monkfruit on the other hand, a sweetener that I use it often, it has not given me the desired result. But if you like, you can try it. Having said that, we are going to start fully with the preparation. In a clean container we are going to separate the whites and the yolks of three eggs. Tip: use super cold eggs as this will help give the egg whites more structure. Another tip: for perfectly whipped egg whites, add lemon juice; You could also substitute it with vinegar. I always have lemon on hand so that’s what I’m going to use. With this ingredient you will neutralize flavors and will contribute to giving more structure to the whipped egg whites, because let’s remember that although we are going to use sweetener I am using as little as possible.
So if you apply these two tips, your egg whites will be perfectly whipped even when you use only a third of the sugar that is usually used in this type of cake. I’ll start by adding just a portion of the sweetener. You can divide it into three parts and if you wish and we are going to start beating… …beat with the help of some electric whisks. This mixing process can take approximately 5 minutes in total. As we whip the egg whites we are going to add the sweetener little by little. Once you add all the sweetener I recommend stopping and checking the texture of your egg whites. We don’t want to beat them too much or make them too stiff, but rather we want a soft and delicate structure where the tips bend but have a beautiful shape,.
Just like the one I’m showing you. Once you have something like this you can do the million-dollar test to see if they are ready, which is nothing more than turning the bowl over. If the whites remain stable then the whipping process has completed successfully. Now it’s the turn of the egg whites and we just have to add oil. I recommend that you use mild flavored vegetable oil and preferably one that does not solidify like coconut oil. We mix and at this moment is when I also recommend adding the vanilla essence or the flavor you have chosen for your cake, which could also be orange. Mixing the essential oil or vanilla with the gauze makes the flavor much more intense. So that’s another tip you can apply here.
We mix this very well and now we have it! We are going to add a small portion of our whipped egg whites and thus lighten the texture. We are then going to mix the yolks with the whites. I recommend not putting them directly in the center, but rather looking for a space that has been left attached to the edge of the bowl to place them. We are going to mix it little by little and at this point you can perfectly use a spatula, but personally I feel that I integrate faster and with fewer movements when I use a balloon-type whisk that is quite large. I go from the edge, incorporating the yolks into the whites with gentle movements. Now that we have this lightly mixed, it is time to add the flour and don’t forget to sift,.
To also incorporate a little more air into the preparation. I recommend placing it in two or three parts so that it does not fall suddenly and the weight takes away the structure of the whites. And again with gentle, enveloping movements we mix little by little and continue… … this very delicate and delicious part of the process until we finish with all the flour. When you have incorporated all the flour you will have this marvelous super airy mixture that is light and ready to use quickly. Then we are going to place our mixture in the mold that we have previously prepared. It is very important that you prepare the mold before starting to make your cake so that you avoid rushing from here to there, looking for the paper that you are going to put on the base, etc. I like to use these releases. I always place greaseproof paper at the base of the mold.
Parchment paper or non-stick paper so that the cake can be removed more easily. I also like to grease a little. Once the mold is prepared, we pour the mixture. Now with the help of a toothpick we are going to try to level the mixture and also, in the process, break up any possible air bubbles that may have formed when pouring the mixture. And that’s it! At this point we are quickly going to put our cake in the oven. It is super important that you preheat the oven when you start preparing your recipe. This way, as you finish, you are ready to bake. Well my sweethearts, while we wait for the cake to be ready, I remind you that you have a special course carried out in the preparation of cakes with alternative flours to.
Conventional and refined wheat flour. If you want to learn many little tricks like the ones I have left you in this video, I recommend that you go right now to the link that I am going to leave you in the description in case you want to expand your knowledge either for fun or because you want to start your healthy baking business. So I’ll be leaving all the information in the description of this video in case you want to take a look. Now we’re going to check how our cake is going. I recommend that you never open the oven before about 20 minutes have passed to prevent the cake from collapsing. Do the toothpick test and if it comes out slightly wet I recommend adding 3 to 5 more minutes. So let’s take our cake out of the oven…
Please see how spectacular this cake looks!! Gluten free, Oh my God! Can you believe it!? is that at first glance it looks like a traditional cake. Once a couple of minutes have passed since you took it out, I recommend that you place it on a rack if you can so that you let it cool completely upside down. You can skip this step but I feel it helps a lot more to maintain the height of the cake. After approximately 10 minutes, we can unmold our cake and with the help of a knife or a thin spatula we are going to lightly pass it along the edge of the mold to remove the cake from there. We turn it over, remove the paper from the base and…
…Voilà! Please see what a spongy, tender and delicate piece of cake we have here! You can cut it in layers if you want to make a decorated cake. Leave me comments if you want me to share a simple decoration! You can also use it as a base to make a tres leches. This cake is perfect for that recipe. Please see this crumb! Tell me if it’s not perfect?! Well, for me it really is because I made this recipe many, many times before achieving this result. So I’m sure that you won’t have any problems reproducing it if you follow exactly the steps I gave you. And well my sweets, if you loved this recipe please don’t forget to leave me a super like. That motivates me a lot, it helps YouTube share this video.
With more people who may need recipes of this style and do not forget to comment below if you are going to make this preparation and if you want me to make it with almond flour. I will be happy to read them, of course, if this recipe helped you a lot, it was useful to you and you want to contribute so that I can continue researching, you can click the Thank you button and leave a small contribution. Before I go, I remind you that you have a version to make a sponge cake with whole wheat flour and I will be leaving the link in the description in case you want to take a look at it as well. That is all for today. I send you millions of sweet kisses, very very sweet, because we are not on a diet here! And see you next time!!
