Sponge cakes are the lightest of all cakes. Sweet and delicate in texture, they can be made with or without fat. The success of sponge cakes depends on incorporating as much air as possible into the batter. Pay attention to beating eggs and folding in the dry ingredients. The electric whisk is excellent for whisking the eggs and sugar efficiently until light and fluffy. The egg mixture should be stiff but moist and able to hold its shape before folding in the flour.

The dry ingredients can also be folded in with an electric mixer; blend on lowest speed for a few seconds until the batter is well blended with no visible traces of flour.  Stop to scrape all batter from the edges of the bowl with a spatula, then turn on the mixer again until just blended.
Once mixed, the batter will lose volume if left to stand, so pour it into the prepared cake pan immediately. Cut through the batter several times to dispel large bubbles, then spread batter to fill all sides and into corners.

Try a low carb sponge cake today.

More Low Carb Recipes.