Almond Sponge Cake
This is a deliciously light sponge cake that is gluten, grain and dairy-free. It is also sugar-free so no need to feel guilty!
5 large eggs, separated, at room temperature
1 tsp vanilla extract
Juice and grated zest of 1 lemon
pinch of salt
130g Xylitol (see Tip)
280g ground almonds
250g dairy-free Coconut yoghurt
Heat oven to 160 degrees
Line a round 9 or 10 inch springform tin
In a large mixing bowl whisk the eggs yolks, vanilla, lemon zest, salt and 65g of the xylitol until pale and yellow. You can use an electric whisk or stand mixer.
In another bowl whisk the egg whites and lemon juice using a stand mixer on medium-high speed or electric handheld mixer until creamy white and soft peaks form. Then gradually add the sugar whilst mixing until stiff peaks are formed.
Scrape half the egg whites and half the almonds over the yolks and fold until almost mixed. Then repeat with the rest, folding gently.
Scrape the batter into the lined tin and spread the top evenly. Baled for 35 minutes until a skewer comes out clean.
Cool on a rack completely before removing from the tin.
Spread the yoghurt on top and then carefully place the raspberries.