Chiffon cake

Mix lupin or soy flour (8 g), oat flour (4 g), protein (4 g), and baking powder (0.5 g).

In a separate bowl, combine allulose (7 g), sweetener (10 g), salt (0.5 g), citric acid (0.5 g), and vanilla (optional).

Do not substitute citric acid with juice. This will change the moisture and structure of the dough.

Whip the egg whites from 2 eggs until stiff peaks form. Gradually add the sweet mixture. Whip the egg yolks from two eggs until light and fluffy. Add the yolks to the whites. Gently fold until combined.

Add melted coconut oil (4 g). Mix well.

Gradually add the dry mixture. Gently mix until a uniform dough forms.

Pour the dough onto silicone-coated parchment paper. Spread it out to fit the size of the mold.

Bake at 180°C for 20–25 minutes without convection.

Cool the sponge on a rack. Cut into desired shapes before assembling the dessert.