Ingredients
- 5 organic/free range eggs
- ⅓ cup xylitol/stevia/monk fruit
- ¾ cup buckwheat flour
- 2 tbsp potato flour
- 2 tbsp cocoa powder, raw
- 1 tbsp carob
- 1 tbsp cold pressed coconut oil, melted
- 1 tsp baking powder (aluminium free)
- ¼ tsp bicarbonate of soda
- 2 tbsp lemon juice
- Pinch salt
Lightly grease a 24 cm round cake tin. Separate the eggs and using an electric mixer beat egg whites with and pinch salt until thick and frothy. Add sugar and beat until stiff. Beat in egg yolks one at a time. Sprinkle the flour and cocoa and carob powder over the batter and, carefully, fold it in without decreasing the volume. Pour the batter into the prepared tin. Bake at 150°C for 50-55 minutes or until a skewer inserted at the centre comes out clean.
These great sponge rings can be used as a base for many sensational cakes (this time especially Christmas cakes) by making a buttercream (or vegan cream) filling. You can even make a filling with whipped cream and fresh fruit. Use your imagination to create many filling variations, possibilities are endless!
Enjoy!