| Difficulty: | Average |
| Preparation time: | 25 min |
| Cost: | Bass |
INGREDIENTS:
3 eggs
- 90gr erythritol foodboost
- 60g flour
- 1 teaspoon honey
METHOD:
-
Beat the egg whites until stiff using an electric whisk. In a bowl, beat the egg yolks with the erythritol until you obtain a light and firm cream.
-
At this point add the sifted flour and yeast and finally the honey. Incorporate the whipped egg whites with the help of a spatula, taking care to work the mixture as little as possible to avoid deflating them.
- Place baking paper on a baking tray and pour the mixture onto it to an even thickness.
- Bake at 180°C for 15 minutes. Once baked, cover the sponge cake with a damp cloth to prevent it from drying out while cooling.
This sponge cake can be used to create layered cakes or it can be filled with a mascarpone cream, cream and fruit and rolled up to obtain fresh rolls to serve as a dessert!
