Vanilla “chiffon” sponge cake

Egg white, Egg yolk, Erythritol, Lupin flour, Allulose, Oatmeal, Coconut oil, Whey protein isolate, Baking powder without starch, Citric acid, Cooking salt, Vanilla

Cooking: 10 min, Mix: 5 min, Mix: 5 min, Whisk with a mixer: 10 min, Knead the dough: 5 min, Bake: 40 min, Let it stand: 35 min, Let it stand: 30 min, Chill in the refrigerator: 8 h

Prepare a mold with a diameter of 16 cm and a height of 6 cm. Preheat the oven to 165–170 °C. Set it to top + bottom heat without convection.

Combine lupin flour (16 g), oat flour (9 g), unflavored protein (7 g), and baking powder (1 g). Mix well.

In a separate bowl, mix allulose (15 g), sweetener (30 g), salt (1 g), citric acid (1 g), and vanilla (to taste).

Use only dry citric acid. Lemon juice can disrupt the texture due to excess moisture.

Whip the egg whites (120 g) to stiff peaks. Gradually add the sweet mixture while continuing to whip.

In a separate bowl, whip the egg yolks (80 g) until light and fluffy.

Add the yolks to the egg whites. Gently fold until combined.

Pour in the melted coconut oil (7 g). Carefully mix with a spatula.

Gradually add the dry mixture. Gently fold until a uniform batter forms.

Pour the batter into a metal mold. Fill the mold no higher than 2/3 of its height.

Bake for 30–35 minutes until a dark golden crust forms.

Immediately after baking, turn the mold upside down. Leave it on a rack for 30–40 minutes without removing the sponge cake.

Return the mold to its original position. Completely cool the sponge cake on the rack without removing it from the mold.

Remove the cooled sponge cake. Wrap it in plastic wrap. Place it in the refrigerator for 6–8 hours for stabilization.