EASY VANILLA SPONGE CAKE WITH MASCARPONE FROSTING -

Make this easy vanilla sponge cake with mascarpone frosting. It’s light, low in sugar, and so good you’ll want to make it again and again.

Prep Time20

Cook Time20

Resting time1

Total Time1 40

Cooking Tools

Hand blender
Round cake tin 8 inch (20cm)
Icing Spatula

Ingredients

CAKE

▢ 6 large Eggs
▢ 1/2 cup Erythritol - or other sweetener (add more if you like it really sweet)
▢ 2 tbsp Vanilla extract
▢ 2 cup Almond flour
▢ 1 tsp Baking powder
▢ 1 tsp Baking soda
▢ 1 tsp Coconut flour
▢ 2 tbsp Rum - (optional for adding extra flavor)

FROSTING

▢ 1 cup Cream cheese
▢ 1 cup Mascarpone
▢ 1 cup Sour cream
▢ 1 cup Double cream
▢ 15 drops Stevia drops - Vanilla
▢ 3-4 tbsp Powdered erythritol - or sweetener of your choice

Instructions

CAKE

Preheat the oven to 150 degrees C, fan setting. Line the bottom of the cake tin with parchment paper.
Beat the eggs with a hand mixer or a standing mixer with the whisk attachment, gradually adding the erythritol (or sweetener of your choice) until fluffy.
6 large Eggs, 1/2 cup Erythritol
Add vanilla extract and beat again.
2 tbsp Vanilla extract
Gently fold in the almond flour, baking powder, baking soda and coconut flour with a rubber spatula until all the flour is incorporated.
2 cup Almond flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Coconut flour
Pour the batter into the cake tin and smooth the top with a spatula.
Bake for 20 min or until the top is lightly golden and the toothpick inserted into the centre comes out clean.
Let cool down completely.

FROSTING

Meanwhile, whip the double cream, slowly adding powdered erythritol.
1 cup Double cream, 1/2 cup Erythritol
In a large bowl, whisk sour cream, cream cheese, mascarpone and Vanilla drops until smooth.
1 cup Cream cheese, 1 cup Mascarpone, 1 cup Sour cream, 15 drops Stevia drops - Vanilla
Add whipped cream into the cheese mixtire and whisk once again.
Alternatively you can put all ingredients in the bowl and whisk it until firm.

ASSEMBLY

Take the cake out of the tin and gently remove the parchment paper.
Slice the cake to make 3 layers, using wooden toothpicks as a guide.
Glaze each layer with the rum if used.
2 tbsp Rum
Spread frosting on each layer, then all over the top. Spread on the sides if you desire.
Optionally decorate it with almond flakes, berries or anything you desire.
Leave to chill in the fridge for at least an hour but best overnight.

Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.

To calculate net carb use this method:

Carbohydrates - Fiber - Sugar alcohols = Net carb

Keyword cake, easy cake, flouress vanilla cake, mascarpone frosting, sugarfree cake

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