ITALIAN LEMON SPONGE CAKE

DESSERT

THE PREPARATION

ITALIAN LEMON SPONGE CAKE

THE EXECUTION

1. Preheat your oven to 325F. Separate your 5 eggs and mix together all the dry ingredients except for the cream of tartar. That’s 1 cup Honeyville Almond Flour, 1 tsp. Baking Powder, 1/4 tsp. Salt, and 1/4 cup NOW Erythritol. 2. Mix your egg yolks with 1 tsp. Vanilla, 1 tsp. Almond Extract, and 1/4 tsp. Liquid Stevia. 3. Slowly add your dry ingredients into the wet ingredients and set aside for a moment. 4. In another mixing bowl, whip the 5 egg whites and 1/2 tsp. Cream of Tartar until still peaks form. 5. Add the zest from 1/2 a lemon into the egg whites and continue mixing again. 6. Fold all of the egg whites into the dough slowly. About 1/3 at first, and then the rest. Once your cake batter is formed, put them into cupcake molds or cake molds. 7. Bake the cakes for 25 minutes or until they’ve risen and a toothpick comes out clean. 8. While the cake is cooking, add 4 tbsp. Butter to a pan and let it melt. 9. Let it melt until it’s all the way browned. 10. Once the butter is browned, add your 4 tbsp. heavy cream and raspberries and mix together. 11. Mash the raspberries up if you need to and let the sauce reduce. 12. Let the icing cool while the cakes cool and then ice the cakes!

Italian Sponge Cake • 1 cup Honeyville Almond Flour • 1 tsp. Baking Powder • 1/4 tsp. Salt • 5 large Eggs, Separated • 1 tsp. Vanilla • 1 tsp. Almond Extract • 1/4 cup NOW Erythritol • 1/4 tsp. Liquid Stevia • Zest 1/2 Lemon • 2 tbsp. Olive Oil • 1/2 tsp. Cream of Tartar (for egg whites)

Raspberry Lemon Icing • 4 tbsp. Butter • 4 tbsp. Heavy Cream • 1/3 cup Fresh Raspberries • Juice 1/2 Lemon

This made a total of 3 cakes. Each cake came out to 414 Calories, 38g Fats, 5.4g Net Carbs, and 18g Protein. With the icing, each cake came out to 622 Calories, 59.3g Fats, 7.1g Net Carbs, and 18g Protein. You can easily cut the cakes into halves or make them in a cupcake for easy serving!