I have been working on a recipe for a moist sugar free sponge cake, and I think I finally have it. Sticking with the Mayonaise idea I share with you in making my Chocolate Cinnamon cake, I blended it with some melted butter and infused it into a simple sponge cake recipe.
Next, I added a sugar free citrus flavor to my whipped cream frosting, and got the fork out. Yummmmm!!!
My husband just loved it.
Another reason that this is a winner, is that it can be flavored with whatever you wish- lemon, orange, vanilla etc, using zest or extract. You can also add a packet of the Citrus- on the go to your dry ingredients.
The carb count for this creation works out to 6 carbs per serving, or 1/12th of the cake-that includes the frosting.
* One thing that I did for this cake was to grind my Splenda in the processor before measuring it. It seems to dissolve better with this method.
As for the assembly method, use what ever works best for you to get the most volume from your eggs. I more or less use the foam cake process here, but you could separate your eggs and follow the American sponge cake method.
As you can see I served it with slightly thickened Manderine orange slices on the side. I have included how I fixed them in the recipe.