Description
Light, fluffy and tender! It tastes better than boxed mixes and is just as easy to make. Hello summer!
Ingredients
- 1 cup Plus 1 Tablespooon Granulated Monkfruit
- 1 cup Whole Wheat Pastry Flour (124g)
- 2 Tablespoons Cornstarch
- ¼ teaspoons Salt
- 12 Egg Whites, At Room Temperature (not The Liquid Egg Whites)
- 1-½ teaspoon Cream Of Tartar
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 350ºF. Rub just the very bottom of a tube pan with a removable bottom with a tiny bit of coconut oil. You barley want to see it, and make sure you don’t get any on the sides.
Place monkfruit into a large food processor and process until super-fine and powdery, about 2 minutes.
Place flour, cornstarch and salt into a sifter and sift 3 times. Once you have sifted 3 times, add 1/3 of the monkfruit into the sifter and sift again. Set aside.
Place egg whites, cream of tartar and vanilla in the bowl of a stand mixer (do not use a hand mixer) and use a whisk attachment on medium speed for 30 seconds. Add remaining monkfruit a little bit at a time until mixed. Turn up speed to medium high (6 on a Kitchenaid Stand Mixer) and blend until soft peaks form, about 2 minutes and 30 seconds to 3 minutes 30 seconds.
Once soft peaks have formed, sift 1/3 of the flour mixture over top of the egg whites. Use a large spatula to gently fold the flour in. Repeat 3 more times until the flour is very well mixed and so streaks form.
Spoon batter into the tube pan gently. Bake until top is golden brown and a skewer inserted between the two sides comes out clean, about 35–40 minutes. Let cool upside down on a cooling rack for 1 hour.
To remove, run a butter knife along the outside and inside of the pan and the inside (it’s okay if it gets a little crackly) and remove the sides of the pan. Gently run a butter knife under the top of the cake and remove the base. Let cool completely and devour!
Notes:
• Please weigh your flour to ensure results
• Traditionally, you would never use any oil on the pan, but since this is sugar-free, the top needs the tiniest bit—too much and the top will cave in. Do not do the sides or the cake will deflate.
• Do not over-beat egg whites or they will deflate while cooking. The peaks should form but be soft and curl over at the top, melting back into the egg whites after a couple seconds
• The outsides of the cake harden as it cools due to the monkfruit. So make sure you do not leave it out on the counter too long and store it in an air tight container. It’s best served as soon as possible once cooled.
