Healthy Chocolate Sponge Cake | Low Carb | No Sugar | Gluten-Free | EASY RICE COOKER CAKE RECIPES

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This delicate cake does take some patience. But if you are looking for a healthier version of the chiffon or sponge cake? This for you. It's KETO friendly with low carb and no sugar. Plus it's gluten-free! What could be better! Having your cake and eat it too!

Healthy Chocolate Sponge Cake | Low Carb | No Sugar | Gluten-Free | EASY RICE COOKER CAKE RECIPES

INGREDIENTS:
• 1/2 cup (55g) SIFTED FINE ALMOND FLOUR
• 5 EGGS (room temp)
• 2 oz (50g) DARK CHOCOLATE (70%-90% cocoa)
• 1/4 cup (60ml/55g) LIGHT OLIVE OIL
• 1 tbsp (8g) COCOA POWDER (dutch processed)
• 3 tbsp (35g) SUGAR SUBSTITUTE GRANULES (erythritol, stevia)
• 1/3 cup (80ml/75g) COCONUT MILK
• 1/4 tsp CREAM OF TARTAR ( or 1 tsp (6g) lemon juice)
• 3 tbsp (35g) SUGAR SUBSTITUTE GRANULES (erythritol, stevia)
• 1/8 tsp (a pinch) SALT

HOW TO:
1. Sift almond flour first; then measure amount needed. Do not pack the flour, if using measuring cup
2. Separate egg yolks and egg whites; making sure no egg yolks break into the egg whites. Wipe bowl and mixing tools for egg white with lemon juice or white vinegar to remove any oil residues. This helps to whip the egg whites to stiff peak faster
3. Heat chocolate and oil until chocolate melts, but not boiling (I microwave mine for 30-40 seconds then mix until fully melted). NOTE: If melting over stove top, use low heat; stirring with a whisk or spatula. Once it starts to warm and chocolate starts to melt, remove from heat and continue to whisk until melted
4. Add cocoa powder into chocolate and mix to incorporate
5. In large mixing bowl, whisk egg yolks, sugar and coconut milk until combined. Then add the chocolate and mix until smooth
6. Add almond flour into the batter and mix to incorporate
7. Beat egg whites for about 30 minutes, until foamy starts to form, then add cream of tartar or lemon juice. Beat for 1 minutes, then add 1 tablespoon of sugar. Beat for another minute then add another tablespoon of sugar. Repeat for the last tablespoon of sugar. Beat until you get stiff peak, about 4-5 minutes
8. Add salt into the batter and quickly mix to incorporate; about 30 seconds
9. Add 1/3 of whipped egg white to the batter and slowly fold in one direction for about 30-40 seconds. Then pour batter into the egg white bowl and slowly fold the mixture, moving in one direction; making sure to scrap the sides and bottom. It is important to fold slowly to maintain the whipped texture of the egg white. Do not over-mix or your sponge cake will flat. Mine was 1 minute and 30 seconds of folding the batter
9. Pour into lined pot (do not grease) and cover with paper towel to catch condensation. Bake for 3 Bake Cycles (1hr 30min) then check. Rice Cooker varies so bake longer as needed

OVEN BAKING:
1. Pre-heated oven of 325F (160C)
2. Fill another larger cake pan with hot water and set it on the lowest rack of the oven
3. Lined pan, in place it on 2nd lowest rack with lowest rack. This is a water bath baking
4. Bake for 30-40 minutes or until done. Ovens varied so check around 35 minutes and bake longer as needed

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SIMILAR BAKING ITEMS:
• SHARP (mine) TH https://c.lazada.co.th/t/c.89z4
• RICE COOKER (similar size) USA https://amzn.to/31tpw4P | UK https://amzn.to/2LuGxZT | JP https://amzn.to/3s366C0
• PARCHMENT PAPER USA https://amzn.to/2LqOijw | UK https://amzn.to/3pYRMIM | JP https://amzn.to/35jhShK
• FOOD SCALE (similar) USA https://amzn.to/3bgDOhm | UK https://amzn.to/3nvVGaJ | JP https://amzn.to/3q2obhR
• AIR FRYERS (similar size 4.2L)
• OTHER USA https://amzn.to/3ncZoGO | JP https://amzn.to/2L8msZi
• TEFAL USA https://amzn.to/2W7oXgu | UK https://amzn.to/3s30Jmf
• DARK CHOCOLATE 90% https://amzn.to/3bUB2MU
• ALMOND FLOUR https://amzn.to/2FAoUEI
• COCONUT MILK https://amzn.to/3mfgZgZ
• ERYTHRITOL https://amzn.to/35yjpRV

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