Cashew Flour Sponge Cake
Light, fluffy, and irresistibly delicious sponge made with cashew flour and no added sugar.
Equipment
- Sifter
- Beater or Mixer
Ingredients
For The Sponge:
- ½ cup Nature's Eats Cashew Flour
- ½ cup All-purpose flour (or gluten-free flour)
- 4 Eggs
- ½ cup Monk fruit sweetener
- 1 tsp Baking powder
- 2 tsp Pure vanilla extract
- 2 tbsp Cornstarch
For The Cream:
- 12 oz Cream cheese
- 2 sticks Unsalted butter
- 2 tsp Pure vanilla extract
- 2 tbsp Monk fruit sweetener
- 2 cups Fresh berries (for the filling)
Instructions
- Preheat the oven to 350ºF. Sift the flours, baking powder and cornstarch together.⠀
- Separate the egg whites from yolks. Beat the whites with monk fruit at high speed for 7 minutes until stiff peaks form.
- Beat the egg yolks with vanilla, and gradually add flour mixture just until incorporated.
- Slowly mix in the egg white mixture to the egg yolk+flour mixture with a rubber spatula. Need to be careful not to overmix, so it stays fluffy. Mix just until incorporated.
- Bake at 350ºF for 45 minutes.
- Beat the cream ingredients at high speed for 3 minutes.
- Divide the sponge cake into 2 equal parts and start assembling.