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Vanilla Sponge Cake with Strawberries and Whipped Cream

Updated: Oct 28

Got inspired for this recipe when I went strawberry picking. Those strawberries were so delicious layered in between soft vanilla sponge cake and whipped cream. I wanted a light, soft, sweet layer cake so I went back to the pastry days and used a recipe we use to make all the time and figured it out from using my keto vanilla cake recipe and just making a few tweaks according to the recipe I looked up.





I used the chiffon method for this sponge cake, unlike most sponge cakes that don't contain much fat, this has oil plus the egg yolks then is lightened with whipped egg whites. The only trick with the egg whites is having a clean bowl to whip in and not getting any egg yolks into your whites. The best bowl is either metal or glass because plastic holds onto oils but you can clean it with lemon juice or vinegar to neutralize the oils and clean the plastic bowl.


There are many different pans you can make this cake in. I like using thin layer cakes baked in sheet pans because with the less cook time they tend to be less dry and is still very pale when it comes out. But a traditional chiffon cake is to be made in a tube pan. I don't own one so I didn't test cooking it in that kind of pan, but in the recipe you just oil and parchment the bottom of the pan and bake it for 50-55 minutes then turn it upside down to cool. Then I presume run a knife around the outside of the pan to release it once it's cool. I did make this recipe in a 9x13 pan, I put parchment paper along two sides and cooked it for 50 minutes, it rose above the edge of the pan and was very golden brown and sprung back was pressed into. I sliced it into 2 layers but I bet it would be even better sliced into 3. You can also do two 9 inch round cake pans which I didn't test but assume take between 35-45 minutes, they will be golden brown and spring back when touched. This recipe makes a lot of cake, you can easily cut this recipe in half and do one large sheet pan and cut the layer cake in half to make a two layer cake.





Whenever we made this cake in school or pretty much any traditional French cake we soaked it in a flavored simple syrup. For this recipe I did equal parts water and allulose in with strawberries and simmered until dissolved then took out most of the liquid and simmered the strawberries a little while longer to make a sauce for the top. With this cake you can use any flavorings, fruits or fillings you like, the options are endless.


I recommend using a zero or low carb flavored whey protein isolate for this recipe, I used Isopure vanilla whey protein the first time I made it and it was definitely lighter and softer of a cake than using an unflavored. But the cake was still good with the unflavored there were just a few adjustments that had to be made. The flavored whey proteins always have added sweetener and the extra flavor. So to take care of both I added vanilla stevia to the cake batter.





The only other type of ingredient that I specifically recommend using for this recipe is a powdered alternative sweetener. We are just putting all the ingredients but the egg whites and cream of tarter all in a bowl together. So there is no time to whip and let a granular sweetener dissolve at all. If you don't have a powdered sweetener you can blend the granular sweetener in a food processor, blender or coffee grinder.


The only other ingredients are coconut flour, leavening agents, extracts, oil and water. You can use any extracts you want for the cake and the whipped cream, depending on the fruits and fillings you are choosing. If you really don't want to use coconut flour you can use 3x as much almond flour. The oil you choose is up to you but I used avocado oil, you could probably use coconut oil but make sure everything is at room temperature or warm because if the coconut oil solidifies in the batter it's gonna be even thicker and harder to fold the egg whites without losing a bunch of volume.


This cake can be cut, portioned and frozen also, in case you can't eat all the cake. The whipped cream I made was a stable keto whipped cream. This is essential, if you ever tried making whipped cream with our alternative sweetener you know that the whip cream turns to liquid pretty quickly. So to have any shelf life on this cake you are going to need to add gelatin. I suggest experimenting with your gelatins, I have found that different brands and gelatin types have different gelling power. I use grass fed beef gelatin so the measurements I use, makes my whipped cream pretty stiff so it will last out for awhile on the counter.


Below is a full recipe which I got 2 large sheet pan layer cakes, I portioned that cake into 40 pieces. But when I made it in the 9x 13 cake pan, I trimmed the cake and filled it and portioned it into 24 piece. So it's really up to you and that will determine the carb count. Plus you can use more or less fruit or whipped cream which will also change the carbs. This is just a base recipe, you can have fun with it and make it your own. I try my best to give you the carb counts to the best of my abilities but I always say to figure out your own counts. I've seen a few recipes lately that i was like there is no way that is that low in carbs, especially because I have been doing it so much lately figuring out every recipe I make for the bakery. The cake itself is only 40 g of net carbs for this whole recipe.


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Vanilla Sponge Cake Recipe:

8 Eggs Separated

1/2 tsp. Cream of Tarter

240 g/ 2-1/2 Cups Isopure Vanilla Whey Protein Isolate (or unflavored)

150 g/ 1-1/4 Cups Coconut Flour

180 g/ 1-1/2 Cups Powdered alternative sweetener (I use monkfruit/erythritol blend)

1 tsp. Baking Soda

2 tsp. Baking Powder

2 tsp. Xanthan Gum

1/2 tsp. Salt

5 oz./1/2 Cup+2 Tbs. Neutral Oil

12 oz./ 3/4 Cup Water

2 Tbs. Vanilla Extract

1 Tbs. Vanilla Stevia (or 1 tsp. Vanilla extract + 2 tsp. regular liquid stevia) if using unflavored whey protein


Instructions:

  1. Preheat oven to 325 degrees and line the bottom of your selected pans with parchment paper

  2. Measure/Weight, sift and whisk all dry ingredients except cream of tarter into a large bowl or stand mixer bowl

  3. Make a well in the middle and pour in the measured oil, water, and extra stevia if using

  4. Separate eggs placing whites in a separate clean bowl and the yolks into the wet ingredients

  5. Whip the egg whites until stiff peaks then whisk the dry and wet ingredients together until there are no more lumps, scraping down several times

  6. Take 1/4 of the stiff egg whites and fold into the batter to lighten up the mixture. Once fully combined add in half of the remaining egg whites and gently fold until there are no white streaks

  7. Add the remaining egg whites and fold gently, split between the two sheet pans if using or into the one 9x13 pan and spread out gently, trying not to deflate the mixture too much

  8. Bake the sheet pan layers for 19-21 minutes turning half way through until the cake is soft and bounces back when gently pressed

  9. Baked in a tube or 9x13 pans takes 50-60 minutes and they will be very golden brown all around and spring back when touched

  10. Let cool completely before filling

Cake Macros:

80 Calories

5 g Fat

7 g Total Carbs

1 g Fiber

5 g Sugar Alcohol

1 g Net Carb

7 g Protein



Stable Keto Whipped Cream and strawberry simple syrup

(for the large layer cake this is the amount I needed)

48 oz. /6 Cups Heavy Cream

120-200g 1-1-1/2 Cups Powdered Sweetener (to taste)

4 1/2 Tbs. Cold Water

4 1/2 tsp. Gelatin

2 Tbs. Vanilla Extract (any flavor you want, to taste)

1-2 lbs. Strawberries or any fruit

Equal parts Allulose and water to make a simple syrup (however much you need, I used about 1 1/2 Cups each for my cake)


Instructions:


  1. Cut up some strawberries and place a small amount into a pot with sweetener and water to dissolve the sweetener and make the simple syrup. Take out most of the liquid and continue to cook the strawberries until they are soft and a sauce is made

  2. Sift powdered sweetener into heavy cream, bloom gelatin by sprinkling gently over the water

  3. Beat the heavy cream, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

  4. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop into the melted gelatin

  5. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

  6. Beat until stiff peaks

  7. Fill the cake with whipped cream and strawberries and decorate your cake as desired




Macros with 1 1/2 Lbs. of strawberries and 6 Cups of whipped cream, cut into 40 pieces

210 Calories

18 g Fat

12 g Total Carbs

2 g Fiber

8 g Sugar Alcohol

2 g Net Carbs

8 g Protein


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