SPONGE CAKE

This recipe reminds me of my childhood because my grandma always made me this recipe! Although it was definitely delicious when she made it, it was filled with a lot of butter, sugar, and flour. I decided to come up with this recipe that tastes the same, but is filled with fiber and protein!  

INGREDIENTS 
5 eggs separated 
1/4 cup any sugar of your choice  (you can use coconut, monk fruit, stevia or anything else!)
1 cup sifted almond  
1 scoop 20/20 vanilla or another 1/4 cup of sugar if you want it sweet
2 tbs choc zero  (optional) 
1 tsp baking binder or psyllium husk or xanthum gum 
1 tsp Vanilla 
Berries or Apples 

STEPS

1. First preheat oven to 375. 
2. Pre-measure all of your ingredients and have them ready in front of you- KEY TO MAKING THE CAKE FLUFFY***
3. Using a hand held mixer mix the egg whites on low speed and slowly increase to high for about 7-8 minutes. They should form soft peaks. 
4. Once soft peaks are reached, add in sugar and continue mixing. 
5. Then add in the egg yolks and continue mixing. Do your best to not stop the mixer. 
6. Add in the rest of the ingredients and mix for about 2 minutes. 
7. Once everything is combined, pour in half the batter into your baking dish and then add in fruit of your choice. I added berries, but you could choose whatever fruit you want! 
8. Add in the rest of the batter in . 
9. Cook for 10 minutes on 375 and then lower to 350 for an additional 30 minutes. 
10. Top with some powdered sugar and enjoy! 

Key Points:
-make sure to mix the egg whites until they are really fluffy
-prep your ingredients a head of time so you don’t have to stop whisking
-If adding apples, slice them super thin and add some lemon juice to them!