Almond Flour Sponge Cake with Allulose and Bamboo Fiber
Eggs provide protein and choline, while bamboo fiber contributes dietary fiber. Almond flour gives the sponge a mild nutty flavor, and gently folded whipped whites create a light, springy crumb. Let it rest for at least 2 hours, preferably overnight, before slicing.
Prepare the egg base by separating the eggs (250 g) into whites and yolks.
Beat the yolks with half of the total allulose (50 g) and vanilla (to taste) for 2–3 minutes, until paler; reserve the remaining allulose for the whites.
Start whipping the whites with table salt (1 g). Once they begin to foam, gradually add the reserved allulose and beat to medium-stiff peaks.
In a separate bowl, combine almond flour (90 g), bamboo fiber (6 g), and xanthan gum (0.5 g).
Fold the dry mixture into the yolks until evenly combined.
Fold in about one-third of the whipped whites to lighten the yolk mixture.
Add the remaining whites in two batches, using a spatula to gently lift the batter from the bottom and fold it over itself.
Prepare the sponge for baking by pouring the batter into a 16–18 cm pan.
Bake at 160 °C for about 30 minutes, until the sponge springs back lightly when pressed.
Before slicing, let the sponge rest for at least 2 hours, preferably overnight. Once rested, slice it.
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