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Carob Sponge Cake

Carob Sponge Cake

This cake is exquisitely textured, perfectly flavored, light, and moist with almost no equal for versatility.

Makes 2 8-inch cakes

WET INGREDIENTS
4 egg yolks
2/3 cup fruit sweetener
1/2 cup oil
2/3 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

DRY INGREDIENTS
1 1/4 cups cake flour
2/3 cup carob flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt

Egg white mixture
8 egg whites
1/4 cup fruit sweetener

Preheat the oven to 350 F. Line the bottoms of two 8-inch pans with baking paper.

Whip the yolks and sweetener on medium-high speed for 7 to 10 minutes until very light and fluffy. (This may take a few minutes longer with a hand-held electric mixer.)

Sift the dry ingredients together 3 times into a large bowl.

Increase the mixer speed to high and slowly drizzle the oil into the egg yolk mixture. Reduce the speed to low and stir in the applesauce and extracts. Transfer the egg yolk mixture to a large bowl.

Once the yolk mixture is ready, you will need to proceed very quickly until the cakes are in the oven.

If you have only one whip and one mixing bowl for your mixer, wash and dry them quickly and thoroughly before proceeding.

Whip the egg whites and sweetener together on high speed until they form stiff peaks. Alternately fold the stiffly beaten whites and the sifted dry ingredients into the yolk mixture, one-third of each at a time. It is important that you fold both gently and thoroughly, without deflating either the yolks or the whites. Distribute the batter between the prepared 8-inch or 10-inch pans. Tap the pans once or twice on the table to bring any air bubbles to the surface.

Bake the cakes in the preheated oven for approximately 45 minutes, until they are golden brown and spring back when touched lightly in the middle.

Place the pans on a wire rack to cool before removing the cakes onto cardboard rounds. The cakes must be completely cool before you cut and layer them.

Read more: Food, All recipes, Desserts

Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer. Copyright (c) 1993 Royal Teton Ranch. Printed by permission of Inner Traditions.
Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Fruit-Sweet and Sugar Free

Prizewinning pies, pastries, muffins & breads from the Ranch Kitchen Bakery.buy now

3 comments

+ add your own
8:48PM PDT on Aug 15, 2012

Sounds very nice!

5:30PM PDT on Aug 15, 2012

Sounds good. Thanks Annie.

5:15PM PDT on Aug 23, 2011

Yummy! Great recipe. Love it. Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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