This delicious sponge is very light, moist and has a nice golden crust. It is excellent served as-is, but also provides a great staring point for creative sponge cake. Oh yes! – just because you live the low-carb, paleo and grain-free lifestyle doesn’t mean you can’t take your place in the Great British Bake off! Show them how its done, and use this recipe as a base for that special occasion cake without compromising your dietary standards.
Although the dominant ingredients are coconut based the flavour is surprisingly subtle, so it will be easy to vary the flavour by adding lemon, cocoa powder or vanilla for example. The recipe below is very low sugar, which for some people (guests) may not be sweet enough. Rather than increasing the sugar content consider using a Stevia enriched sugar* to increase the sweetness. (Interestingly, I’ve found that lemon or vanilla in deserts can increase the subjective sense of sweetness)
Recipe, Coconut Sponge Cake (8-12 servings)
250ml coconut cream* (Note: not creamed coconut!)
30g coconut flour*
3 large eggs
tsp baking powder
In a bowl, add the ingredients in the sequence above, stirring thoroughly as you go to avoid lumps. The final batter should be thick but pourable. Pour into a greased 6 inch tin and bake in a pre-heated oven at 200°C for 20 minutes. When removed it should be golden-browned and springy. Leave to cool.
Macronutrients for whole cake:
P: 33g C: 19g F: 42g
Coconut flour – a great low carb, grain-free, wheat flour substitute. There are several brands available (e.g. Biona, Tiana) , which can be purchased at some whole food shops, but I also stock it at my clinic.
Coconut cream – this is cream substitute made from coconut, water and emulsifiers – hence somewhat processed, unfortunately. I only know of one brand – Blue Dragon – but it seems to be available from many UK supermarkets.
Stevia sugar – Stevia is a powerful calorie free sweetener extracted from a herb. In some recipes it works as a direct replacement for sugar, although some people notice a different taste, but where sugar plays a textural role you may want to try something like Tate and Lyle’s “Lighter at Heart”. This is a blend of sugar and stevia allowing you to use half the sugar for the same sweetness. Use sparingly – it is better to wean your friends and family off highly sweetened foods.