How to use: Ingredients for one sponge cake: 200 g baking mixture, 50 ml water, 3 eggs, a pinch of salt. Separate the eggs, add a pinch of salt to the egg whites, then beat them with a whisk or mixer, mix the yolk with 50 ml of water. Add half of the cake mixture to the yolk, then carefully fold in half of the beaten egg whites, being careful not to foam. Next add the other half of the cake mixture, then finally add the remaining egg white foam. Pour the batter into a 20cm cake tin lined with baking paper or a silicone mould, then bake in a preheated oven at 180°C (or 150°C if using a convection oven) for approximately 35-45 minutes.
Ingredients: Sweetener (erythritol), rice flour 23%, oat flour 23%, hydrolyzed protein 11%, bamboo fiber 6.3%.
Per serving | 100 g (finished product) |
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Energy | 163 kcal |
Fats | 4,5 g |
Carbohydrates | 36 g |
Cellulose | 4,6 g |
Protein | 12 g |