Paleo Sponge Cake
6 eggs, separated
1 tsp apple cider vinegar
4 cups almond meal (or coconut meal* if Nut Free)
½ cup tapioca starch
½ cup coconut flour
½ tsp baking soda (or 2 tsp baking powder)
½ tsp salt
½ cup xylitol (or other sweetener*)
1 tsp vanilla
150g butter melted (or coconut oil for Dairy Free)
1 cup plus 2 Tbsp water
Colouring of choice*
Preheat the oven to 170’C
Grease and line or ‘flour’ two 20cm cake tins or one large bundt tin or one large 30cm square tin. Depending on the shape of cake you want.
First clean the bowl of your beater and the whisk attachment with a little vinegar water to ensure your whites will whip well.
Then carefully separate 6 eggs with the whites going directly into the beater bowl and the yolks into another bowl. Add the vinegar to the whites and beat until stiff.
Mix together all the dry ingredients listed in a large bowl.
*If you need to make coconut meal for a nut free version then measure desiccated coconut along with the rest of the ingredients into a blender and blend on high until it is a fine meal. I actually like to do this with the almond meal anyway to make it finer. By blending with the tapioca and coconut flour you prevent it from becoming a paste as quickly and can achieve a fine meal.
Beat the egg yolks with the sweetener until pale and fluffy.
*If you want a ‘white’ sponge then use a white sweetener like xylitol or Erythritol both of which are natural and very low calorie. If you don’t mind a caramel colour and flavour then use coconut sugar or honey or maple syrup.
Once the yolks are fluffy add the vanilla and beat in the melted butter or coconut oil. Then add the 1 cup of water.
*If you want a beautiful white ‘Victorian sponge’ then don’t add any colour. I use Queen natural food colourings to make a very pink cake for my toddler but see my colour guide here for more ideas.
I blend the yolks in a Thermomix (bowl blender) then add the dry ingredients to the yolks. However, you can just tip the wet ingredients over the dry in a large bowl. Mix well.
Check the consistency. You want it to be thick but not too thick, it should be able to pour. Add the extra 2 Tbsp water if needed.
Next fold in the egg whites. Start with ⅓ then fold in the rest. Keep as much air as you can.
Pour your batter into your two small or one large tin and even out gently. Bake at 170°C for 40 minutes to an hour. It will spring back when touched and a skewer should come out clean.
Cool in the pan for 5 minutes then transfer to a cake rack to cool completely.
Sandwich your sponges together with ‘Chia Jam’ and ice with your choice of either buttercream, coconut icing, lemon drizzle icing or nap in molten chocolate… or as I did make a double batch and ice your 4 cakes with home made Paleo Marshmallow and desiccated coconut.