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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Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 177 kcal

Ingredients

Instructions

Using a coffee grinder, grind the oat flakes into flour.
Separate the egg yolks and whites, and place them in separate bowls.
Place the egg yolks, vanilla sugar, and sweetener in a large bowl.
Beat with a mixer until smooth.
Add a little salt to the egg whites and beat well until stiff peaks form.
Gradually add the protein foam to the sweet egg yolk mixture.
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.
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.
The sponge cake is ready.
Transfer it to a wire rack to cool.
When it has cooled, cut it into two equal pieces and form the desired cake or pastry.