SUGAR-FREE SPONGE CAKE WITH ERYTHRITOL

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 egg whites whipped until stiff 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 and cream and fruit and rolled up to obtain fresh rolls to serve as a dessert.