Oat Flour Sponge Cake

When you want a delicious, healthy, and quick dessert, this oat flour sponge cake is the perfect solution. Sugar-free, with natural sweetener and whole wheat flour, it has fluffy layers and a pleasant aroma. Ideal for tea, breakfast, or a homemade cake that won’t ruin your figure. For all those who make different types of sponge cake at home, I suggest you try a diet version.

Sugar is usually used to make sponge cake, most often regular (white) sugar and cane sugar (brown). But in this exclusively diet-friendly recipe, we will use a sugar substitute (erythritol + stevia) as a sweetener. Such pastries will not harm diabetics or those who strive to have a perfect figure.

This oat sponge cake can be used as a dessert for tea and for making cakes, cookies, or other pastries.

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  Using a coffee grinder, grind the oat flakes into flour.
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  Separate the egg yolks and whites, and place them in separate bowls.
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  Place the egg yolks, vanilla sugar, and sweetener in a large bowl.
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  Beat with a mixer until smooth.
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  Add a little salt to the egg whites and beat well until stiff peaks form.
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  Gradually add the protein foam to the sweet egg yolk mixture.
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  Then sift the oat flour and gradually pour it into the mixture. Mix. The result will be a viscous, not very thick sponge cake dough.
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  Pour into a round baking pan (14 cm in diameter). But first, grease it well with a non-stick mixture of lard, flour, and vegetable oil. Alternatively, you can line it with oiled baking paper. Place the pan in an oven preheated to 175°C for about 35 (maximum 40) minutes.
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  The sponge cake is ready.
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  Transfer it to a wire rack to cool.
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  When it has cooled, cut it into two equal pieces and form the desired cake or pastry.