All of these ingredients can be purchased at a grocery store like Nature’s Fare. I used all organic ingredients.
So I originally wanted set out to make an angel food cake. And this cake tastes very close to that, except it’a just a little less fluffy, and it’s very light brown in color instead of white. It is really really close though to the real thing. So I called it a sponge cake instead. You will not be disappointed with this light and airy sponge cake. It kind of feels like you’re almost eating nothing because of it a lightness. You’ll love it on it’s own, or served with ‘nice cream’ or coconut whipped topping and fruit. It makes for a great light summer desert!
- 10 egg whites room temperature
- 3/4 cup coconut sugar
- 1/2 up xylitol
- 1/4 cup each potato starch, tapioca flour, and brown or white rice flour
- 1.5 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp vanilla
Ingredients for ice cream:
- 2 frozen bananas
- sweetener of choice to taste
- coconut milk (just enough so it will blend)
In a medium bowl place the potato starch, tapioca flour, rice flour, coconut sugar, salt. Mix well
In a stand up mixer, whisk the egg whites and cream of tartar until soft peaks form, then add xylitol gradually while mixing.
Gently fold in the flour mixture into the egg white mixture 1/4 cup at a time.
Place in cake pan and gently run knife through it to take out any bubbles.
While the cake is cooling you can whip up your ic cream. Just blend it up in a high speed blender or food processor until its like soft serve consistency. Place in freezer.
Bake for 40-45 min 350 degrees.
Let cool completely upside down until taking out of pan.
Serve with ice cream and berries of choice. You could also serve with coconut whipped cream instead of ice-cream. Just whip up the coconut cream until it’s light and fluffy.