Ingredients
- 6 large eggs, separated
- 1/2 cup monk fruit sweetener (divided into two 1/4 cup portions)
- 1/2 cup unsweetened almond milk
- 1/4 cup neutral oil (sunflower or light olive oil)
- 3/4 cup cake flour or finely sifted all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 150°C (300°F). Line a round cake pan with parchment paper and lightly grease the sides. Prepare a water bath in the oven.
- In a bowl, whisk egg yolks, 1/4 cup sweetener, almond milk, oil, and vanilla until smooth.
- Sift in flour and cornstarch, mixing gently until lump-free.
- In a separate bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add remaining sweetener and beat to soft-medium peaks.
- Fold one-third of the meringue into the yolk mixture, then gently fold in the remaining meringue in batches.
- Pour batter into the prepared pan and tap lightly to remove air bubbles.
- Place the pan in the water bath and bake for 50–60 minutes until lightly golden and slightly jiggly in the center.
- Turn off oven, leave door slightly open, and let cake cool inside for 15 minutes.
- Remove, cool completely, then release from pan and serve.
Notes
- Do not overmix the batter to maintain the airy texture.
- Use room temperature eggs for better volume.
- Water bath is essential to prevent cracking and ensure even baking.
- Cool gradually to avoid collapse.
- Best enjoyed fresh for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Diabetic
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 120 mg
