I am making this as a birthday cake but I am adding raspberries and blackberries to decorate. I am only eating the cake with minimal fruit though. But I want the people who are ot on keto to enjoy it as s regular cake. Can't wait to taste it!
Hi Anita! Thank you so much for your endorsement and support. I make this cake for my entire family, half who are not keto, and I think that the non-keto half enjoys it as much as the keto half. I like your approach to decorating with fruit, but reducing how many you enjoy, in order to keep your carbs (especially fructose) down. Happy Birthday to the lucky Birthday Person! Have a wonderful day - Cheers!
I’ve just started Keto and baking with me is a bit of a hit and miss so I always read the comments and take note of what people who have made it are saying. There are some mixed reviews on this page but I am impressed with the author’s responses so I might try it. Just a side note with anything Keto the ingredients are always more expensive than the norm so I can understand some people’s reluctance to try Keto recipes
Hi CloudyDaez! Congratulations on starting a keto diet. For my husband and I, it has been a lifestyle (I am diabetic) for over 9 years. Our children are not keto, but I wanted them to have healthy, whole food so my goal was to make the same variety of food that we used to have before keto, so that we could all eat and enjoy the meal together. I endeavor to make all of the recipes taste as good as their non-keto versions so that most of the time my family and friends cannot tell if something is specifically keto. I find that keto baking is very much more expensive than standard baking, whether you're making breads or cakes and other desserts, because of the nut and seed flours that you have to use. I also have found that the best sweetener, that works as a 1 to 1 substitute for sugar, is the Lakanto erythritol/monkfruit blend. It bakes well and has no aftertaste for non-keto people. I sometimes use xylitol when I am making caramel or syrup, because it doesn't recrystallize, just be careful of xylitol if you have dogs, because it can make them very sick. However, I do not use allulose for several reasons - it is VERY expensive, it only has 3/4 of the sweetness of sugar, so you have to use more, and although it is popular in the US, many countries have not approved it to be sold as a food, such as Canada, Europe and Australia, last time I checked. This concerns me. I hope that you will check out the rest of my recipes, and get my e-cookbook when it is published in about a month. Please do not hesitate to ask questions, and I do appreciate comments any time. All the best to you - Cheers!
@@KetoMealsandRecipes oh thank you so much for replying in such detail. I live in Australia and I did try to get the Allulose to make Christmas crack with no success. Lakanto Sweeteners have only recently come into the country and I use the classic and the golden which I prefer as well as Stevia, sometimes a mix depending on the recipe, but they are so expensive $10 for about 2 ounces so it’s used sparingly, the way inflation is at the moment it’s not something we can all afford to eat so I use it for myself. I will look at some of your recipes and will let you know how I go. Thank you again for the response, much appreciated.
My pleasure! I do agree with you about the excessive cost, especially with inflation. I notice that there is a Costco in Australia. I'm not sure about in Australia, but here in Canada a large bag of Kirkland almond flour from Costco is about half the price of most other almond flours, and it is an exceptionally good quality. I wish you all the best in your keto journey!
Also loved your flourless chocolate cake recipe. It is THE best keto chocolate cake recipe Iv had. No bitterness or eggyness. Texture is like a rich chocolate cake and i topped with sweetened heavy cream and strawberries. Awesome 😍
Hi Ammara Nisar! I really appreciate your kind comment and description of how the flourless chocolate cake turned out for you. I am sure that it will help other people to know what to expect, if they want to make this recipe. Cheers!
Hi Comfortbwp. Please accept my apology for having missed your kind comment five months ago! I appreciate you taking the time to write. How did your spring form pans work out? Did you make the cake? Cheers!
I have been a baker for 45 years now. Since I started on the Keto lifestyle three years ago, I have been on the lookout for a Keto cake that would compare to what is made in the bakery. when I found this recipe, I was excited to try it. Since I didn't have a 6" spring form pan, I used a 9" and doubled the recipe. The batter seemed like a regular sponge or chiffon cake, but after it was baked, the top didn't spring at all. It was firm. After I iced the cake and finally had a chance to try it, I was so very disappointed. The coconut four in the recipe made the cake crunchy. The texture was not a sponge at all, but rather a firm regular cake.The whipped cream and mascarpone icing was nothing spectacular, especially since 8 oz. of the mascarpone costs $6 here in the US. Doubling the recipe cost me $12 in just the cheese and I wasn't thrilled with it. I'm going to have to continue to look for another recipe or maybe try my hand and experience at coming up with my own recipe. This was a waste of time and money and a total disappointment.
Hi Lowell. I read and thought about your experience, and I am really sorry that things didn't work out for you. In no way am I diminishing your experience, but here are a few thoughts for your consideration, when baking with non-glutinous flours: 1. Coconut, almond and other "keto" flours are completely different than glutinous wheat flour. I, too, have been baking for several decades before starting keto, and the chemistry of baking is completely different than with traditional flours. 2. Pan size matters very much, and unlike glutinous flour, you cannot just double the recipe, use a larger pan, and expect the same results. You should always follow keto, grain-free baking recipes exactly as posted - I made this recipe MANY times, and my results have been consistent. 3. In keto baking, measurements have to be exact. Use grams or ounces of weight instead of cups, as the density of flours can vary. For example, the coconut flour moisture content varies from product to product. 4. Coconut flour is incredibly absorbent of any and all liquids, and especially the coconut flour has to be dealt with precisely. 5. In doubling the recipe and using the 9" pan, you have changed the geometry of the cake, and how much surface is exposed to the dry heat, affecting how the cake will develop (rise versus drying out) 6. Regarding the mascarpone frosting, because the cake has a light lemon flavor, the mascarpone frosting is intended to be VERY light in flavor in order not to overpower the flavor of the lemon. When I am trying to be more economical, I substitute the mascarpone with a good quality cream cheese. If you are using cream cheese, just reduce the volume of cream cheese as compared with the mascarpone. I don't understand why mascarpone is so expensive as it is just a milder, lighter-tasting Italian cream cheese, but I have noticed the same thing in my area. A small tub is just slightly under $10. Again, I am very sorry that you had a bad experience. I cannot know for sure what went wrong for you, but I hope that my 6 points above will be useful in your future keto baking. Thank you for taking the time to provide details of your experience - I could tell that you were very disappointed and frustrated. Have a great day - Cheers!
Hi Gloria! I TRULY appreciate your kind comment! I love comments, and I don't mind negative comments, but feel that even people who provide negative comments should be treated respectfully. Thank you very much for subscribing to my channel. Have a great day and stay well!
Hi Maria... A very Happy Birthday to your daughter! If you could recommend a Libyan meal that your family likes, I would love to try to make it keto, gluten-free and sugar free. Best wishes!
Thank you as we have a lot of traditional Libyan food but it is never healthy ... Most of us ate from Italy The occupation was Italian to Libya Is it possible to prepare pasta in keto we love pasta in Libya
Thanks for the suggestion to make a pasta. I have been experimenting for a year with various recipes. Probably this fall I will post a version of a "pasta" that does not rely on zucchini or spaghetti squash (or other vegetable substitutes). I love Italian food too!
Hi Xiomara! The videos are meant to be like a cooking class, where your can see and follow along on how to make it and I also provide tips and clarification. EVERY video has a link to the full written and printable recipe in the description. Hope this helps! Cheers!
Hi Ashley. I updated the written recipe now to have grams, ounces (weight) and cups/tablespoons. I recommend using weights just because it will give you more accurate results. Cheers!
Hi Mollyann. I agree with you. As you can see by my videos, I try to show techniques that will give the best outcomes for all my recipes. After all, when we take the time to cook, either for ourselves or our loved ones, my philosophy is that you should always do the very best that you can. We also "eat with our eyes" and what I said at about time index 4:24 is about the TLC (putting all your love into making something special for your family) not a patisserie..., meaning as a home cook, the goal is not to compete with professionally-done cakes, so don't be intimidated from making good things for your family. As people become more comfortable with cooking and baking, their technique and style will improve, and their presentation will get more aesthetically pleasing. Since many of my subscribers are just starting to learn to cook, as well as adapting to a keto diet, what I was trying to say is "this is a do-able recipe." It sounds to me that you are an accomplished cook, so if you have created this recipe, please share a photo of the results, as inspiration! Thank you for taking the time to comment. Cheers.
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
Hi! I use that method to make my Swiss buttercream, and I have tried this in the past, but I don't get as much of a lift with nut flours because they are heavier and more absorbent than wheat flours. For a light sponge cake, I found the Japanese method such as I used here gave me more consistent results for a light, moist sponge cake. You are right - this is a very nice method to pasteurize eggs in other recipes. Thanks for your suggestion!
I made this cake but im not sure what i did wrong, it tend to be really flat and dense. But it still was so good though lol! Ive been keto for 2 1/2 months and this is the closes I've gotten to eat cake :) i do have a question, is there a reason there's no baking powder?
Hi Dani Girl! This recipe is based on a souffle cake, which means that for the rise and fluffiness you rely on the whipped egg white portion of the cake. I can only guess, but I would guess that the reason the cake was dense and flatter is because while combining the two portions of the cake, you over-blended and too much of the fluffiness of the egg whites was diminished. The blending of the two parts is the trickiest part of making this cake, because you're not creating a runny batter, but rather a light and fluffy mousse texture. Use a thin metal spatula or balloon whisk, folding from the bottom up to gently fold the two parts together, rather than stir. You might like the torta caprese cake, or the flourless chocolate cake. They are nice, but denser and a bit easier to work with. Just one last point, for this recipe, weigh out the ingredients, instead of using volumes, because the density of the ingredients can vary, and this also can affect the cake. Congratulations on doing keto for your first 2 1/2 months. Please don't hesitate to ask me anything about recipes or if you have questions re:implementing keto for yourself. Cheers!
I've made this twice now and it tastes amazing! However, both times the cake has been pretty dense and a bit "wet". I can't seem to get a mousse texture for the batter. The batter is fluffy until I add the oil/lemon mixture, which I do very slowly and carefully. Any tips?
Hi Olena! Combine your oil and lemon mixture together, then take a bit of the mousse, and stir it into the egg mixture, until you've "tempered" the oil, and made it lighter, so that it can blend in with the rest of the mousse more easily. Alternatively, add the oil/lemon mixture to the batter, mix it in well to the batter before adding the egg whites, then take a bit of the whipped whites, temper the batter, then add the rest of the egg whites at that point. Also, I'm not sure whether this would be part of the issue, but whip up the egg whites to a firm peak stage. By whipping it to a firmer stage, you're adding more air to the foam. Lastly, what kind of spatula are you using? I use my balloon whisk from my stand mixer, because it breaks the fewest bubbles. Or, you could use a thin metal spatula, for the same reason. If you use a plastic or silicone spatula, I find that it deflates the mousse foam a lot. If you have any other questions or need more details, tell me more about your process, and I'll see if I can help. Have a wonderful day! Cheers!
Hi Wanda! Yes, you can bake in an 8" pan, but your cake will be different. The cake will be much flatter, so I am not sure if you will be able to cut it in half. What I would suggest is make the first full recipe and put it into the 8" pan, bake it at the same temperature, but the time will probably be different because of the greater surface area, so test it earlier to see if the cake is done. And, while the first cake is baking, make a second batch and put it in the second pan, to bake when the first is done. For this keto cake, place it in the center position of the oven. Do not put two pans side by side, because parts closer to the sides of the oven would bake faster. So bake one at a time, in the center position, for best results. Wanda, where do you live? Stay safe and healthy! Cheers!
My first recommendation would be to use the coconut powder. It will keep the taste more balanced, but if you are out of that, a little extra almond flour wouldn't hurt. Thank you so much for subscribing - it really means a lot to me! EDIT: It occurred to me that I should clarify: If you're referring to coconut milk powder, that will not substitute well for coconut flour, but I've also seen fine coconut flour called "coconut powder" - so it depends. Also, using almond flour in place of the coconut flour will just be a bit heavier texture, and not quite as light and fluffy as the original recipe, but it would work. If at all possible, do try to get some coconut flour for best results.
Thank you so much for letting me know. I was referring to the regular coconut powder, which I use in my pancakes/crepes and tastes wonderful, that's why I was wondering if it could substitute the flour until I manage to get my hands on one bag :D
Hi Emma, I'm not familiar with the product -- could you please send a link? I would love to try it - I enjoy learning about new ingredients. if you use it, let me know how it works out. Sorry I could not be of more help. Cheers.
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?
Hi Salman. Here are thoughts on why it may have been short and things that may help: 1. The eggs have to be fresh and at room temperature in order for the egg whites to whip up and have lots of volume. When I use eggs that are not as fresh, I don't get as much rise either. 2. When combining the whipped egg whites with the cake batter, it is extremely important that you fold in very lightly, and not over-mix. 3. I find that I get really good rise with keto cakes if I use a smaller tin, like a 6" or 7" pan. 4. In answer to your question: Yes, I would put in 1/2 teaspoon baking powder and 1/2 teaspoon baking soda. Add this to the batter as the last ingredients, and add add one more teaspoon of lemon juice, and stir in well before adding the whipped egg whites. The baking soda will react and give a rise immediately, so again be very careful when combining with the egg whites to not deflate. And the baking powder will give one more rise while you're baking, because it is activated by heat. I hope that this helps... Good luck!
@@KetoMealsandRecipes Thank you for answering me. I made another and this time it raised.without any baking soda and powder You are right about using smaller pan. I used a 8" loaf pan before but this time I used a 6" springform pan. About the eggs white this time I was using a hand mixer instead of the stand mixer. I guess I got more control on using the hand mixer.
Hi Salman. Thank you so much for the update! I have found through a lot of trial and error that to get a really nice keto cake that is using egg whites or baking soda for rise, the best size pan is indeed a 6" spring form pan as you have discovered as well. I'm really glad that the recipe turned out well for you. Cheers!
I really appreciate all your feedback, Salman. I have four kids and two are "anti keto". Since I only want to cook one meal for everyone, I make my recipes keto, but try for delicious for everyone, and most of the time I get a thumbs-up from my two abstainers. Looking forward to hearing from you again...Cheers!
Hi Cake! (love the name!) Yes, you can absolutely substitute with melted unsalted butter or avocado oil. I will be removing grapeseed oil and updating recipes as I become aware of where it was used. Thank you very much for taking the time to ask your question. Have a wonderful day! Cheers!
Hi Bonnie! You could do that. However you really don't need to because the mascarpone gives the frosting enough body that you don't need the gelatin as a stabilizer. However, if you choose to forego the mascarpone, and want to do just a whipped cream frosting, then most definitely stabilize with gelatin. Here's a link to my stabilized whipped cream frosting: ruclips.net/video/QAb2KekOlDI/видео.html I try to provide different frostings with the various cakes I demonstrate so you can choose whichever frosting you prefer. Cheers!
Hi Anita! Rather than using a spring-form pan, for three cakes, I would strongly recommend that you do the sheet pan method. The two links near the bottom of this reply show the technique to use for each layer. Also, I feel that it is very important to make a single batch at a time and put the entire single batch into the 27cm x 37cm pan that you described. This will be one layer for the cake. Then, repeat with a second batch, which will make the second layer, and the third batch will make the third layer, for a three layer cake. The reason that I suggest doing one batch, for one pan, at a time, is because the cake is a souffle style cake, because it uses the whipped egg whites, which you combine with the heavier wet ingredients, and then the dry ingredients, by gently folding so that you do not break the air bubbles in the batter. To have this cake light, and fluffy, and moist, combining a larger quantity, like a double or triple batch, would probably result in a much denser cake, because of the extra folding needed to combine all the ingredients. I know this sounds like extra work, but since you're making a cake for that many people, I think that you will be happier with the result with the sheet pan method. As for the mascarpone cream filling, the good news is that you can double or triple it, according to your needs, in one batch. Lastly, use the baking instructions as for the Black Forest Cake (link below), for the sheet pan method. Here is the link to my Black Forest Cake, which uses the sheet pan technique. See time 3:12: ruclips.net/video/QN1FTzwswXM/видео.html Also, a really good visual is for my Chocolate Swiss Roll. See 1:40 for the sheet pan preparation and a more detailed explanation: ruclips.net/video/jUKDEW-6JvI/видео.html If you want really nice, clean edges, trim off about a centimeter of each layer, making sure all the layers are exactly the same length and width. This will make making the layered cake much easier. When you make the cake, tag me on my Instagram, I would love to see your cake! Have a wonderful day!
Keto Meals and Recipes Thank you so much for the tips! I was thinking exactly the same thing you explained. I am doing sheet pans, I have never done such a big cake, but when I made this last time it got so many compliments that I decided to make it again as my birthday cake. I will surely tag you !
Hi Anita! I'm looking forward to your photo - I figured that you were planning on a sheet pan, when you gave me the dimensions of your pan. And also, a VERY Happy Birthday and many more to come!
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?
Hi Ellen. Make it in two batches, rather than doubling the recipe in one pan, because the weight will make it a very dense cake, rather than keeping it light and spongy. I hope that your group likes the cake. Cheers!
Hi Yudelkis. Yes you can use either (to substitute for the grapeseed oil in the cake batter), but this is how I would do it: Melt the butter and have it come to room temperature before pouring it in. As for the coconut oil, yes, you can use it, but I would recommend using refined coconut oil or MCT oil because the virgin, unrefined oil would affect the taste and possibly mask the delicate lemon flavor. I hope this helps - please feel free to ask additional questions about this or any other recipe. Cheers!
Hi Missesbun! Thank you so much for noticing the omission and taking the time to let me know... The recipe has been corrected thanks to you. The amount is 5 g (1 teaspoon) white vinegar. Cheers!
Hi TheArrogantKing! My first question is did you use glucomannan, and then did you whip up the egg whites to a medium-stiff stage, and then add the dry ingredients carefully not the deflate too much? The egg whites are also an important binding agent. The recipe is based on a souffle cake methodology, and is suppoed to be very light and fluffy - However, if you like, add one tablespoon of VERY finely ground psyllium powder (not whole husk). Let me know what you did, and if you still have any problems - Cheers!
@@KetoMealsandRecipes hey, I used xantham gum instead of husk. It turned out amaziiiiiiing. Just finished making it, it taste like you are eating the unicorn 😂🦄
Thank you so much for the reply! I made the cake earlier and used the juice of one and a half lemons, so probably close to the right amount. It's in the fridge cooling now. I can't wait to try it out tomorrow. I subscribed to your channel and look forward to trying more of your recipes. Thanks for the video/recipe!!!
Hi Ruby. Yes, you can substitute with cream cheese, but it will be denser and have a slightly "cheesier" taste than with the mascarpone. In other words, you will probably taste the cream cheese more, and it won't be as light - more like a carrot cake frosting. I hope this helps. Cheers!
Hi Yep! Mascarpone is an Italian cheese, a lighter and fluffier cream cheese than traditional cream cheese. You can make a decent substitute for Mascarpone using 8 ounces of regular, full fat cream cheese, plus one quarter cup of heavy whipping cream/double cream (35% to 40% fat), and two tablespoons of full fat sour cream. All the ingredients have to be at room temperature before mixing together, and then just mix with a fork or whisk to combine well. I think that this will give you a better flavor than just substituting with regular cream cheese, but doing that would also work, it will just be heavier. Cheers!
Hi Terra. Yes, this is a very light sponge cake. The ounce measurements of the flours are weights. Note that when you are using coconut flour, because coconut flour is much more absorbent and acts as a binding agent as well, you would only need one quarter cup of coconut flour to substitute for a cup of wheat flour. Also, you don't need as much almond flour, because you want the cake to be light and spongy, not a dense consistency. Thanks for your question. Cheers!
Hi Serena! The ingredients and quantities appear in the written recipe linked to the description. Here's the link for your convenience: www.ketomealsandrecipes.com/recipe/lemon-sponge-cake/ Hope this helps. Cheers!
Hi Joel! Actually, it is a sponge cake - nice and fluffy, with an Italian-styled whipped cream middle and frosting. A flan is more of a pudding- or custard-type consistency. I hope this explains the texture a bit better. Cheers!
Hi 2210wendy! The half teaspoon of salt is intended to enhance the overall flavor. It might help to grind the salt to a very fine powder (I do this all the time for my baking) rather than use granulated salt, which concentrates the saltiness in local areas. This is just a suggestion - but always follow your own taste and adjust accordingly as needed. Thank you for letting me know - Cheers!
I made this recipe into cupcakes with lemon buttercream and decorated with strawberries and blueberries absolutely amazing ❤️❤️❤️
Hi Ammara Nisar! Thank you so much for letting me know, and cupcakes with the fruit versions sound delicious! Cheers!
Loveee the texture of the cake. Not grainy or dry
Hi Lili! I appreciate you taking the time to let me know that you made the cake and it turned out well for you. This is one of my faves, too. Enjoy!
I am making this as a birthday cake but I am adding raspberries and blackberries to decorate. I am only eating the cake with minimal fruit though. But I want the people who are ot on keto to enjoy it as s regular cake. Can't wait to taste it!
Hi Anita! Thank you so much for your endorsement and support. I make this cake for my entire family, half who are not keto, and I think that the non-keto half enjoys it as much as the keto half. I like your approach to decorating with fruit, but reducing how many you enjoy, in order to keep your carbs (especially fructose) down. Happy Birthday to the lucky Birthday Person! Have a wonderful day - Cheers!
I’ve just started Keto and baking with me is a bit of a hit and miss so I always read the comments and take note of what people who have made it are saying. There are some mixed reviews on this page but I am impressed with the author’s responses so I might try it. Just a side note with anything Keto the ingredients are always more expensive than the norm so I can understand some people’s reluctance to try Keto recipes
Hi CloudyDaez! Congratulations on starting a keto diet. For my husband and I, it has been a lifestyle (I am diabetic) for over 9 years. Our children are not keto, but I wanted them to have healthy, whole food so my goal was to make the same variety of food that we used to have before keto, so that we could all eat and enjoy the meal together. I endeavor to make all of the recipes taste as good as their non-keto versions so that most of the time my family and friends cannot tell if something is specifically keto.
I find that keto baking is very much more expensive than standard baking, whether you're making breads or cakes and other desserts, because of the nut and seed flours that you have to use. I also have found that the best sweetener, that works as a 1 to 1 substitute for sugar, is the Lakanto erythritol/monkfruit blend. It bakes well and has no aftertaste for non-keto people. I sometimes use xylitol when I am making caramel or syrup, because it doesn't recrystallize, just be careful of xylitol if you have dogs, because it can make them very sick. However, I do not use allulose for several reasons - it is VERY expensive, it only has 3/4 of the sweetness of sugar, so you have to use more, and although it is popular in the US, many countries have not approved it to be sold as a food, such as Canada, Europe and Australia, last time I checked. This concerns me.
I hope that you will check out the rest of my recipes, and get my e-cookbook when it is published in about a month. Please do not hesitate to ask questions, and I do appreciate comments any time. All the best to you - Cheers!
@@KetoMealsandRecipes oh thank you so much for replying in such detail. I live in Australia and I did try to get the Allulose to make Christmas crack with no success. Lakanto Sweeteners have only recently come into the country and I use the classic and the golden which I prefer as well as Stevia, sometimes a mix depending on the recipe, but they are so expensive $10 for about 2 ounces so it’s used sparingly, the way inflation is at the moment it’s not something we can all afford to eat so I use it for myself. I will look at some of your recipes and will let you know how I go. Thank you again for the response, much appreciated.
My pleasure! I do agree with you about the excessive cost, especially with inflation. I notice that there is a Costco in Australia. I'm not sure about in Australia, but here in Canada a large bag of Kirkland almond flour from Costco is about half the price of most other almond flours, and it is an exceptionally good quality.
I wish you all the best in your keto journey!
Also loved your flourless chocolate cake recipe. It is THE best keto chocolate cake recipe Iv had. No bitterness or eggyness. Texture is like a rich chocolate cake and i topped with sweetened heavy cream and strawberries. Awesome 😍
Hi Ammara Nisar! I really appreciate your kind comment and description of how the flourless chocolate cake turned out for you. I am sure that it will help other people to know what to expect, if they want to make this recipe. Cheers!
thanks for sharing this wonderful recipe. I just ordered me a set of spring form pans.
Hi Comfortbwp. Please accept my apology for having missed your kind comment five months ago! I appreciate you taking the time to write. How did your spring form pans work out? Did you make the cake? Cheers!
I tried the recipe and it was great. Thank you so much
Hi Diaz! I really appreciate you letting me know that you tried and liked the lemon sponge cake.
Best wishes for 2021!
2:49 Frosting
Gorgeous!!!
Thank you, Jennifer!
I have been a baker for 45 years now. Since I started on the Keto lifestyle three years ago, I have been on the lookout for a Keto cake that would compare to what is made in the bakery. when I found this recipe, I was excited to try it. Since I didn't have a 6" spring form pan, I used a 9" and doubled the recipe. The batter seemed like a regular sponge or chiffon cake, but after it was baked, the top didn't spring at all. It was firm. After I iced the cake and finally had a chance to try it, I was so very disappointed. The coconut four in the recipe made the cake crunchy. The texture was not a sponge at all, but rather a firm regular cake.The whipped cream and mascarpone icing was nothing spectacular, especially since 8 oz. of the mascarpone costs $6 here in the US. Doubling the recipe cost me $12 in just the cheese and I wasn't thrilled with it. I'm going to have to continue to look for another recipe or maybe try my hand and experience at coming up with my own recipe. This was a waste of time and money and a total disappointment.
Hi Lowell. I read and thought about your experience, and I am really sorry that things didn't work out for you. In no way am I diminishing your experience, but here are a few thoughts for your consideration, when baking with non-glutinous flours:
1. Coconut, almond and other "keto" flours are completely different than glutinous wheat flour. I, too, have been baking for several decades before starting keto, and the chemistry of baking is completely different than with traditional flours.
2. Pan size matters very much, and unlike glutinous flour, you cannot just double the recipe, use a larger pan, and expect the same results. You should always follow keto, grain-free baking recipes exactly as posted - I made this recipe MANY times, and my results have been consistent.
3. In keto baking, measurements have to be exact. Use grams or ounces of weight instead of cups, as the density of flours can vary. For example, the coconut flour moisture content varies from product to product.
4. Coconut flour is incredibly absorbent of any and all liquids, and especially the coconut flour has to be dealt with precisely.
5. In doubling the recipe and using the 9" pan, you have changed the geometry of the cake, and how much surface is exposed to the dry heat, affecting how the cake will develop (rise versus drying out)
6. Regarding the mascarpone frosting, because the cake has a light lemon flavor, the mascarpone frosting is intended to be VERY light in flavor in order not to overpower the flavor of the lemon. When I am trying to be more economical, I substitute the mascarpone with a good quality cream cheese. If you are using cream cheese, just reduce the volume of cream cheese as compared with the mascarpone. I don't understand why mascarpone is so expensive as it is just a milder, lighter-tasting Italian cream cheese, but I have noticed the same thing in my area. A small tub is just slightly under $10.
Again, I am very sorry that you had a bad experience. I cannot know for sure what went wrong for you, but I hope that my 6 points above will be useful in your future keto baking. Thank you for taking the time to provide details of your experience - I could tell that you were very disappointed and frustrated. Have a great day - Cheers!
@@KetoMealsandRecipes wow because of how you take the time to politely respond to people, I have subscribed.admireable keep it up!
Hi Gloria! I TRULY appreciate your kind comment! I love comments, and I don't mind negative comments, but feel that even people who provide negative comments should be treated respectfully. Thank you very much for subscribing to my channel. Have a great day and stay well!
@@KetoMealsandRecipes you are right.thankyou and have a great day!!!
Thank you for sharing
Enjoy!
Wow! This is such a professional video! The cake looks yummy! I will be sure to try it. Thank you.
Thank you for your lovely compliment, Linda. It is very much appreciated. I hope that you enjoy the cake!
I really like your channel. Thank you so much for your videos.
It is my pleasure, Alexandra! Thank you for your kind words.
I will try it too my daughter is birthday thanxx from Libya 🇱🇾
Hi Maria... A very Happy Birthday to your daughter! If you could recommend a Libyan meal that your family likes, I would love to try to make it keto, gluten-free and sugar free. Best wishes!
Thank you as we have a lot of traditional Libyan food but it is never healthy ... Most of us ate from Italy The occupation was Italian to Libya Is it possible to prepare pasta in keto we love pasta in Libya
Thanks for the suggestion to make a pasta. I have been experimenting for a year with various recipes. Probably this fall I will post a version of a "pasta" that does not rely on zucchini or spaghetti squash (or other vegetable substitutes). I love Italian food too!
Subscribed. Thanks for getting to the point!
Hi Larry G! You are welcome, and thank you for subscribing. You support is much appreciated. Cheers!
Hi yes it looks delicious but I wish u put the whole recipe thanks.🌹🙏
Hi Xiomara! The videos are meant to be like a cooking class, where your can see and follow along on how to make it and I also provide tips and clarification. EVERY video has a link to the full written and printable recipe in the description. Hope this helps! Cheers!
@@KetoMealsandRecipes ok thanks I 👀it now.🌹
This looks great! Would you mind converting the flour measurements into cups for your US viewers? Thanks!!
Hi Ashley. I updated the written recipe now to have grams, ounces (weight) and cups/tablespoons. I recommend using weights just because it will give you more accurate results. Cheers!
While I appreciate the sentiment, I think a beautiful presentation at home is very important.
Hi Mollyann. I agree with you. As you can see by my videos, I try to show techniques that will give the best outcomes for all my recipes. After all, when we take the time to cook, either for ourselves or our loved ones, my philosophy is that you should always do the very best that you can. We also "eat with our eyes" and what I said at about time index 4:24 is about the TLC (putting all your love into making something special for your family) not a patisserie..., meaning as a home cook, the goal is not to compete with professionally-done cakes, so don't be intimidated from making good things for your family. As people become more comfortable with cooking and baking, their technique and style will improve, and their presentation will get more aesthetically pleasing. Since many of my subscribers are just starting to learn to cook, as well as adapting to a keto diet, what I was trying to say is "this is a do-able recipe." It sounds to me that you are an accomplished cook, so if you have created this recipe, please share a photo of the results, as inspiration! Thank you for taking the time to comment. Cheers.
Mollyann Hesser ....get over yourself. How sad that a less than perfect presentation won't work at your home.
nebraskahusker247 Equally sad that a beautiful presentation isn't important in yours
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
Hi! I use that method to make my Swiss buttercream, and I have tried this in the past, but I don't get as much of a lift with nut flours because they are heavier and more absorbent than wheat flours. For a light sponge cake, I found the Japanese method such as I used here gave me more consistent results for a light, moist sponge cake. You are right - this is a very nice method to pasteurize eggs in other recipes. Thanks for your suggestion!
Amazing! Loved it! Thank you so much ♡
I'm very happy to hear that you liked it! Thanks for dropping by my channel.
I made this cake but im not sure what i did wrong, it tend to be really flat and dense. But it still was so good though lol! Ive been keto for 2 1/2 months and this is the closes I've gotten to eat cake :) i do have a question, is there a reason there's no baking powder?
Hi Dani Girl! This recipe is based on a souffle cake, which means that for the rise and fluffiness you rely on the whipped egg white portion of the cake. I can only guess, but I would guess that the reason the cake was dense and flatter is because while combining the two portions of the cake, you over-blended and too much of the fluffiness of the egg whites was diminished. The blending of the two parts is the trickiest part of making this cake, because you're not creating a runny batter, but rather a light and fluffy mousse texture. Use a thin metal spatula or balloon whisk, folding from the bottom up to gently fold the two parts together, rather than stir.
You might like the torta caprese cake, or the flourless chocolate cake. They are nice, but denser and a bit easier to work with. Just one last point, for this recipe, weigh out the ingredients, instead of using volumes, because the density of the ingredients can vary, and this also can affect the cake.
Congratulations on doing keto for your first 2 1/2 months. Please don't hesitate to ask me anything about recipes or if you have questions re:implementing keto for yourself. Cheers!
@@KetoMealsandRecipes thank you so much. I will definitely try and make it again. Im so happy to have found your channel. Aloha-, Dani 🌺
I've made this twice now and it tastes amazing! However, both times the cake has been pretty dense and a bit "wet". I can't seem to get a mousse texture for the batter. The batter is fluffy until I add the oil/lemon mixture, which I do very slowly and carefully. Any tips?
Hi Olena! Combine your oil and lemon mixture together, then take a bit of the mousse, and stir it into the egg mixture, until you've "tempered" the oil, and made it lighter, so that it can blend in with the rest of the mousse more easily. Alternatively, add the oil/lemon mixture to the batter, mix it in well to the batter before adding the egg whites, then take a bit of the whipped whites, temper the batter, then add the rest of the egg whites at that point.
Also, I'm not sure whether this would be part of the issue, but whip up the egg whites to a firm peak stage. By whipping it to a firmer stage, you're adding more air to the foam. Lastly, what kind of spatula are you using? I use my balloon whisk from my stand mixer, because it breaks the fewest bubbles. Or, you could use a thin metal spatula, for the same reason. If you use a plastic or silicone spatula, I find that it deflates the mousse foam a lot.
If you have any other questions or need more details, tell me more about your process, and I'll see if I can help.
Have a wonderful day! Cheers!
Hello...
Thanks for the recipie.
I only have two 8" round pans..its ok?
Sorry for my english...
Hi Wanda! Yes, you can bake in an 8" pan, but your cake will be different. The cake will be much flatter, so I am not sure if you will be able to cut it in half. What I would suggest is make the first full recipe and put it into the 8" pan, bake it at the same temperature, but the time will probably be different because of the greater surface area, so test it earlier to see if the cake is done. And, while the first cake is baking, make a second batch and put it in the second pan, to bake when the first is done. For this keto cake, place it in the center position of the oven. Do not put two pans side by side, because parts closer to the sides of the oven would bake faster. So bake one at a time, in the center position, for best results.
Wanda, where do you live?
Stay safe and healthy! Cheers!
Amazing recipes, I subscribed right away!
Can I use coconut powder instead of coconut flour? Or just almond flour?
My first recommendation would be to use the coconut powder. It will keep the taste more balanced, but if you are out of that, a little extra almond flour wouldn't hurt. Thank you so much for subscribing - it really means a lot to me!
EDIT: It occurred to me that I should clarify: If you're referring to coconut milk powder, that will not substitute well for coconut flour, but I've also seen fine coconut flour called "coconut powder" - so it depends. Also, using almond flour in place of the coconut flour will just be a bit heavier texture, and not quite as light and fluffy as the original recipe, but it would work. If at all possible, do try to get some coconut flour for best results.
Thank you so much for letting me know. I was referring to the regular coconut powder, which I use in my pancakes/crepes and tastes wonderful, that's why I was wondering if it could substitute the flour until I manage to get my hands on one bag :D
Hi Emma, I'm not familiar with the product -- could you please send a link? I would love to try it - I enjoy learning about new ingredients. if you use it, let me know how it works out. Sorry I could not be of more help. Cheers.
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?
Hi Salman. Here are thoughts on why it may have been short and things that may help: 1. The eggs have to be fresh and at room temperature in order for the egg whites to whip up and have lots of volume. When I use eggs that are not as fresh, I don't get as much rise either. 2. When combining the whipped egg whites with the cake batter, it is extremely important that you fold in very lightly, and not over-mix. 3. I find that I get really good rise with keto cakes if I use a smaller tin, like a 6" or 7" pan. 4. In answer to your question: Yes, I would put in 1/2 teaspoon baking powder and 1/2 teaspoon baking soda. Add this to the batter as the last ingredients, and add add one more teaspoon of lemon juice, and stir in well before adding the whipped egg whites. The baking soda will react and give a rise immediately, so again be very careful when combining with the egg whites to not deflate. And the baking powder will give one more rise while you're baking, because it is activated by heat. I hope that this helps... Good luck!
@@KetoMealsandRecipes
Thank you for answering me. I made another and this time it raised.without any baking soda and powder You are right about using smaller pan. I used a 8" loaf pan before but this time I used a 6" springform pan. About the eggs white this time I was using a hand mixer instead of the stand mixer. I guess I got more control on using the hand mixer.
Hi Salman. Thank you so much for the update! I have found through a lot of trial and error that to get a really nice keto cake that is using egg whites or baking soda for rise, the best size pan is indeed a 6" spring form pan as you have discovered as well. I'm really glad that the recipe turned out well for you. Cheers!
@@KetoMealsandRecipes Gave a few slices to a friend, he and his family love it.
I really appreciate all your feedback, Salman. I have four kids and two are "anti keto". Since I only want to cook one meal for everyone, I make my recipes keto, but try for delicious for everyone, and most of the time I get a thumbs-up from my two abstainers. Looking forward to hearing from you again...Cheers!
can butter be used instead of grape seed oil?
Hi Cake! (love the name!) Yes, you can absolutely substitute with melted unsalted butter or avocado oil. I will be removing grapeseed oil and updating recipes as I become aware of where it was used. Thank you very much for taking the time to ask your question. Have a wonderful day! Cheers!
Yum, yum, yum!!
Hi Melissa! I am glad that you like this - Enjoy!
@@KetoMealsandRecipes I know what my birthday cake for today will be! Thank you!
Hi Melissa! A belated Happy Birthday! Good wishes and many blessings to you for your birthday and the upcoming year! Cheers!
@@KetoMealsandRecipes awww thank you ❤
I would stabilize that icing with gelatin
Hi Bonnie! You could do that. However you really don't need to because the mascarpone gives the frosting enough body that you don't need the gelatin as a stabilizer. However, if you choose to forego the mascarpone, and want to do just a whipped cream frosting, then most definitely stabilize with gelatin. Here's a link to my stabilized whipped cream frosting: ruclips.net/video/QAb2KekOlDI/видео.html
I try to provide different frostings with the various cakes I demonstrate so you can choose whichever frosting you prefer. Cheers!
b
Hi Fatima. I am not sure what you meant here. Do you have a question I can help with? Cheers!
I want to make this cake for 20 people. Should I double the ingredients for 1 sponge? I want to bake it in a 27x37 pan
I was thinking about baking 3 sponges, doubling the ingredients for each sponge
Hi Anita! See the explanation in my reply to your second comment - Cheers!
Hi Anita! Rather than using a spring-form pan, for three cakes, I would strongly recommend that you do the sheet pan method. The two links near the bottom of this reply show the technique to use for each layer.
Also, I feel that it is very important to make a single batch at a time and put the entire single batch into the 27cm x 37cm pan that you described. This will be one layer for the cake. Then, repeat with a second batch, which will make the second layer, and the third batch will make the third layer, for a three layer cake.
The reason that I suggest doing one batch, for one pan, at a time, is because the cake is a souffle style cake, because it uses the whipped egg whites, which you combine with the heavier wet ingredients, and then the dry ingredients, by gently folding so that you do not break the air bubbles in the batter. To have this cake light, and fluffy, and moist, combining a larger quantity, like a double or triple batch, would probably result in a much denser cake, because of the extra folding needed to combine all the ingredients.
I know this sounds like extra work, but since you're making a cake for that many people, I think that you will be happier with the result with the sheet pan method.
As for the mascarpone cream filling, the good news is that you can double or triple it, according to your needs, in one batch.
Lastly, use the baking instructions as for the Black Forest Cake (link below), for the sheet pan method.
Here is the link to my Black Forest Cake, which uses the sheet pan technique. See time 3:12:
ruclips.net/video/QN1FTzwswXM/видео.html
Also, a really good visual is for my Chocolate Swiss Roll. See 1:40 for the sheet pan preparation and a more detailed explanation:
ruclips.net/video/jUKDEW-6JvI/видео.html
If you want really nice, clean edges, trim off about a centimeter of each layer, making sure all the layers are exactly the same length and width. This will make making the layered cake much easier. When you make the cake, tag me on my Instagram, I would love to see your cake!
Have a wonderful day!
Keto Meals and Recipes Thank you so much for the tips! I was thinking exactly the same thing you explained. I am doing sheet pans, I have never done such a big cake, but when I made this last time it got so many compliments that I decided to make it again as my birthday cake. I will surely tag you !
Hi Anita! I'm looking forward to your photo - I figured that you were planning on a sheet pan, when you gave me the dimensions of your pan. And also, a VERY Happy Birthday and many more to come!
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?
Hi Ellen. Make it in two batches, rather than doubling the recipe in one pan, because the weight will make it a very dense cake, rather than keeping it light and spongy. I hope that your group likes the cake. Cheers!
Thanks for the tip, Keto Meals and Recipes!
You are most welcome!
Can i use coconut oil or butter instead?
Hi Yudelkis. Yes you can use either (to substitute for the grapeseed oil in the cake batter), but this is how I would do it: Melt the butter and have it come to room temperature before pouring it in. As for the coconut oil, yes, you can use it, but I would recommend using refined coconut oil or MCT oil because the virgin, unrefined oil would affect the taste and possibly mask the delicate lemon flavor. I hope this helps - please feel free to ask additional questions about this or any other recipe. Cheers!
Keto Meals and Recipes thank you for anwser
My pleasure!
You did not list white vinegar in the ingredients, how much did you use??
Hi Missesbun! Thank you so much for noticing the omission and taking the time to let me know... The recipe has been corrected thanks to you. The amount is 5 g (1 teaspoon) white vinegar. Cheers!
Sponge is falling apart. Can we add psyllium husk to avoid it?
Hi TheArrogantKing! My first question is did you use glucomannan, and then did you whip up the egg whites to a medium-stiff stage, and then add the dry ingredients carefully not the deflate too much? The egg whites are also an important binding agent. The recipe is based on a souffle cake methodology, and is suppoed to be very light and fluffy - However, if you like, add one tablespoon of VERY finely ground psyllium powder (not whole husk). Let me know what you did, and if you still have any problems - Cheers!
@@KetoMealsandRecipes hey, I used xantham gum instead of husk. It turned out amaziiiiiiing. Just finished making it, it taste like you are eating the unicorn 😂🦄
Hi TheArrogantKing! Your imagery is amazing - thank you for letting me know that the cake turned out! Cheers!
Unable to locate the recipe
Hi Sameera! I always post the link for the written, printable recipe in the RUclips description below the video. Stay well - Cheers!
I was trying to make this tonight but cannot find how much lemon juice that you use. I did not see it on you web page or in the video.
Hi Stephanie. Thanks for noticing...the recipe has been updated. You need 40 g or about 2 1/2 tbsp of lemon juice. Cheers!
Thank you so much for the reply! I made the cake earlier and used the juice of one and a half lemons, so probably close to the right amount. It's in the fridge cooling now. I can't wait to try it out tomorrow. I subscribed to your channel and look forward to trying more of your recipes. Thanks for the video/recipe!!!
Hi Stephanie. That was an excellent guess at the quantity of lemon juice! Thank you for subscribing. I look forward to more chats...Cheers!
how did it come out? did you like it?
I really enjoyed it. The frosting is so good that I could probably just eat it every day, lol.
Can I use cream cheese instead......?
Hi Ruby. Yes, you can substitute with cream cheese, but it will be denser and have a slightly "cheesier" taste than with the mascarpone. In other words, you will probably taste the cream cheese more, and it won't be as light - more like a carrot cake frosting. I hope this helps. Cheers!
Keto Meals and Recipes thanks a lot :)
My pleasure, Ruby. I appreciate your question. Cheers!
Maybe the light cream cheese variety might work?
Is Mascarpone another name for cream cheese? I never heard or saw in the store.
Hi Yep! Mascarpone is an Italian cheese, a lighter and fluffier cream cheese than traditional cream cheese. You can make a decent substitute for Mascarpone using 8 ounces of regular, full fat cream cheese, plus one quarter cup of heavy whipping cream/double cream (35% to 40% fat), and two tablespoons of full fat sour cream. All the ingredients have to be at room temperature before mixing together, and then just mix with a fork or whisk to combine well. I think that this will give you a better flavor than just substituting with regular cream cheese, but doing that would also work, it will just be heavier. Cheers!
Thank you so much!
My pleasure! Cheers.
You can make your own very easily and cheaper too. Look up diy mascarpone. Ive mde it and its so delicious!
thankyou
You are very welcome. Cheers!
seriously, only a few ounces of the flours? By measurement or by weight??....I'm confused
Hi Terra. Yes, this is a very light sponge cake. The ounce measurements of the flours are weights. Note that when you are using coconut flour, because coconut flour is much more absorbent and acts as a binding agent as well, you would only need one quarter cup of coconut flour to substitute for a cup of wheat flour. Also, you don't need as much almond flour, because you want the cake to be light and spongy, not a dense consistency. Thanks for your question. Cheers!
How many eggs ?
Hi Serena! The ingredients and quantities appear in the written recipe linked to the description. Here's the link for your convenience: www.ketomealsandrecipes.com/recipe/lemon-sponge-cake/
Hope this helps. Cheers!
SO this is almost like making a thick flan or crepe.
Hi Joel! Actually, it is a sponge cake - nice and fluffy, with an Italian-styled whipped cream middle and frosting. A flan is more of a pudding- or custard-type consistency. I hope this explains the texture a bit better. Cheers!
The cake was perfect , very beautiful, but too much salt! Next time I will not put salt at all.
Hi 2210wendy! The half teaspoon of salt is intended to enhance the overall flavor. It might help to grind the salt to a very fine powder (I do this all the time for my baking) rather than use granulated salt, which concentrates the saltiness in local areas. This is just a suggestion - but always follow your own taste and adjust accordingly as needed. Thank you for letting me know - Cheers!
Maybe she used salted butter
Looks delicious!! 😍😍
Thank you, Lin. I hope you make it soon - let me know what you think when you do. Cheers!
@@KetoMealsandRecipes How i could not make it? Of course i'll give it a try, my mum has birthday soon n i'm doing this! 💞
Wishing your mom a Happy Birthday for her special day... Cheers!
@@KetoMealsandRecipes Thank you that is so sweet