Lemon Sponge Cake with Mascarpone Whipped Cream Frosting
Keywords
- keto
- recipe
- low-carb
- grain-free
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Cooking tools:
- Springform pan
- Stand mixer
- Piping bag
- Offset spatula
- Fine-mesh sieve
- Kitchen scale
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
- Toothpick
- Parchment paper
- Plastic wrap
- Plate
- Refrigerator
Ingredients
- 4 large eggs - separated into whites and yolks in two separate bowls
- 5 g (1 tsp) white vinegar
- 70 g (2 1/2 oz wt. or approx. 1/2 cup slightly packed) almond flour
- 30 g (1 oz wt or approx. 1/4 cup) coconut flour
- 100 g (3 1/2 oz wt or 6 tbsp) sukrin:1 or monk fruit sweetener
- 3 g (1/2 tsp) salt
- 30 g (1 oz or 2 tbsp) avocado oil or melted unsalted butter
- 6 g (1 tbsp) lemon zest
- 40 g (2 1/2 tbsp) lemon juice
- 250 g (9 oz wt or 1 cup plus 2 1/2 tbsp) mascarpone
- 60 g (2 oz or 4 tbsp) sukrin:1 or monk fruit sweetener
- 300 g (10 1/2 oz or 1 cup plus 5 tbsp) heavy whipping cream
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