Keto Lemon Sponge Cake with Mascarpone Cream Frosting


Welcome to keto meals and recipes dot com.
Today’s recipe will demonstrate how to make a lemon sponge cake with mascarpone
whipped cream frosting. The macronutrient ratio for this recipe is six point nine
to one with 3.6 grams of total carbs per serving. As part of your prep, line the
bottom and sides of a 15 centimeter or 6 inch springform pan with parchment.
Spread butter on the sides so that the parchment will stick to it. Adjust the
rack of your oven to the bottom third position and then preheat it to 150
degrees Celsius or 300 degrees Fahrenheit. Now we separate the eggs,
placing the whites into the mixer bowl and yolks into a separate small bowl.
Begin by whipping the egg whites until they start frothing. At that point, add
the white vinegar and continue whipping until soft peaks form, then slowly add
the sweetener one tablespoon at a time. Whip a few seconds in between each
addition so that the sweetener becomes well incorporated.
After all the sweetener has been added, continue whipping until the egg whites
have reached the medium stiffness stage. Now turn off your mixer, add the egg
yolks and using a hand whisk gently whisk the yolks into the whipped whites
until the mixture is uniform pale yellow. Next, in a bowl combine the coconut flour,
almond flour and salt then stir these together. Pass this flour mixture through
a fine mesh strainer about a third at a time. Fold in with a whisk or spatula before
adding the second and third amount of flour. Now for the liquids: in a glass or
measuring cup combine the oil, lemon juice and lemon rinds. Stir these
together and pour slowly into the whipped egg mixture and blend gently
with a spatula, being careful not to deflate the whipped eggs. When the batter
is ready, pour it into the prepared, parchment lined, springform pan. Run a
knife through the batter to remove large air pockets and then drop it gently on
the counter to remove the smaller air pockets. Put the pan in the oven and bake
for 35 minutes. When the time is up, test the cake with a toothpick to see if it’s
done. If it’s not done, continue baking for 5 minute intervals until the
toothpick comes out clean. Remove the cake from the oven and place it on the
counter to cool. When the cake has cooled to room temperature, loosen the spring
and remove the rim, and gently peel off the parchment lining. Put the cake on a
plate and refrigerate for several hours until the cake is completely chilled. In
the meanwhile, let’s make the frosting. In a mixing bowl, add the mascarpone and the
sweetener. Add the whipping cream and mix at low speed for about 30 seconds until
the liquid is smooth and lump free, then increase the mixer speed to high and
whip until stiff peaks form. When you’re done, cover the bowl with cling wrap and
put the bowl into the refrigerator until you’re ready to frost the cake. When the
cake is completely cooled, take it out of the fridge and cut it into half, as I’m
showing here, and, using a wide spatula for support, carefully remove the top
layer. Set it aside. Place the bottom half of the cake back into the springform pan.
Using a piping bag and starting in the center, move in an outwardly expanding
circular motion, squeezing out a layer of frosting right to the edge of the cake.
Carefully place the top half of the lemon sponge cake over the frosting and
then repeat the piping to frost the top of the cake. You may need to do this
twice because you want a nice thick layer that reaches right to the top
the rim of the cake pan, then smooth the frosting with an offset spatula or the
back of a long knife. Before removing the cake run the spatula or small knife
along the inside of the pan to loosen the frosting from the springform pan,
then gently and carefully remove the pan sides. Lastly, with an offset spatula,
making it as smooth as you can, apply frosting to the sides of the cake.
Remember, making a cake at home is about the TLC you put into it. It’s not about
getting a perfect patisserie version of a cake. After you’ve applied all the
frosting to the cake, put it back in the refrigerator for a few hours. This will
allow the mascarpone whipped-cream frosting to set before cutting and
serving. Just before you’re ready to serve, take the cake out of the fridge.
How you decorate the cake is up to you. You can top the cake with fresh
fruit such as the thinly sliced strawberries which I used, and because
the strawberries complement the lemon freshness of the cake and the mascarpone
whipped cream frosting. Alternatively you can use lemon peel ribbons or make a
design with a star tip to your piping bag and make swirled decorations. Or
leave it plain and smooth. How you decorate is up to you as you see this
also makes a great birthday cake. Enjoy! The description below has the link to my
blog in which you will find the written recipe. See you next time and thank you
for watching.

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Reader Comments

  1. Mini Mal

    I was trying to make this tonight but cannot find how much lemon juice that you use. Β I did not see it on you web page or in the video.

  2. Stephano Giordano

    great video why not try the french genoise method where the egg's are bloomed over hot water to a 105 degrees then the flour is folded in you could substitute the flour for coconut flour maybe it would work where no baking powder is used thank u alice

  3. Salman Soyat

    Thank you for the recipe. I made it but I was using olive oil instead of grape seed oil. It taste great just by itself. The only thing that the cake is quit short. Can I put baking powder or baking soda to make it rise a bit?

  4. Ellen Cha

    This cake looks amazing! I can’t wait to try it. I have a large group and wanted to make a bigger cake. Do you think it would work if I doubled the recipe and baked it in a 9” springform pan?

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