Express sugar-free lemon sponge cake
You will need
Ingredients · Servings 8
- 3 eggs
- 18 g Stevia powder
- 1 lemon yogurt
- 250g of pastry flour
- 12 g of baking powder (Royal type)
- 100g of extra virgin olive oil
- The zest of 1 lemon
Method
- Preheat the oven to 180˚C, top and bottom heat.
- Grease the mold and sprinkle it with a little flour using a sieve.
- Beat the eggs with the Stevia for 5 minutes, using a whisk or a whisk.
- Add the lemon yogurt, lemon zest, and oil. Beat again.
- Add the sifted flour and baking powder. Continue beating until the batter is fully incorporated.
- Pour the batter into the greased mold.
- Bake at 180ºC for approximately 35 to 40 minutes. As I always say, the time is approximate. Don't open the oven until 30 minutes have passed to check how it's doing by inserting a skewer into the cake: if it comes out clean, it's ready.
- Molde de corona de 20 cm.
