Italian Lemon Sponge Cake

This makes a total of 3 servings of Italian Lemon Sponge Cake. Each serving comes out to be 640 calories, 58.2g fats, 6.5g net carbs, and 19.2g protein.

📝 Ingredients

• 5 large egg (separated)
• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 cup erythritol
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon liquid stevia
• 1/2 teaspoon cream of tartar
• 1/2 tablespoon lemon zest
• 2 tablespoon olive oil
• 4 tablespoon butter
• 4 tablespoon heavy whipping cream
• 1/3 cup raspberries
• 1/2 tablespoon lemon zest

👨‍🍳 Instructions

1. 1Preheat oven to 325F. Separate the eggs into two bowls. In a separate bowl, mix together all of the dry ingredients, except the cream of tartar.
2. 2Whisk the egg yolks with vanilla, almond extract, and liquid stevia.
3. 3Slowly add the dry ingredients to the wet ingredients until well combined and set aside for a moment.
4. 4Making sure beaters are clean and dry, whip the egg whites with the cream of tartar until stiff peaks form.
5. 5Mix the lemon zest into the egg whites until well incorporated.
6. 6Gently fold the egg whites into the dough, adding one-third at a time. Pour the batter into lightly oiled cupcake or cake molds.
7. 7Bake for 25 minutes or until they've risen and a toothpick comes out clean. Once done, remove from the oven and let cool.
8. 8Meanwhile, melt the butter in a pan on the stovetop until lightly browned.
9. 9Add the heavy cream and raspberries and mix to combine.
10. 10As the mixture cooks, gently mash the raspberries and allow the sauce to reduce. Let cool.
11. 11Ice the cakes, sprinkle over the lemon zest, and serve!