Did you know that you can use coconut oil instead of butter and it will works in the same way? There’s one more trick! If you add konjac flour, tapioca flour our psyllium husk seeds to coconut or rice flour you can get sponge cake not a kind of a shortbread.
My new fav is this coconut sponge cake! Tell the truth it’s soooo gooood that I may bake it with different fruits next few days!
1 tsp bakingpowder
1 pinch salt
5-6 tbs eritrytol
6 tbs coconut flour
¼ cup coconut oil
½ cup yoghurt
1 tbs konjac flour
3 tbs shredded coconut
Take a bowl and beat the egg yolks with the eritrytol. Add the coconut oil and yoghurt and mix it together.
Add the coconut flour, shredded coconut, baking powder and konjac flour.
In an other bowl beat the whites and pinch of salt together until it stiff peaks.
Stir the butter and the half of the whites. Add the other half of the whites and mix very gently together. Take care to do not break down the whites!
Pour the butter into the prepared baking form and bake it on 180 °C-on for 30-40 mins, until the cake starts to separate from the form and turns to golden brown.