Instructions:
- Preheat your oven to 150°C (300°F). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together the egg yolks, melted coconut oil or butter, almond milk, powdered erythritol, and vanilla extract until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients and mix until you have a smooth batter.
- In another clean bowl, beat the egg whites with cream of tartar using an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter, being careful not to deflate the mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Place the cake tin in a larger baking sheet or a roasting pan, and add hot water to the larger pan to create a water bath.
- Bake the cake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Optional: You can dust the top of the cooled cake with powdered erythritol for decoration.
This keto Fluffy Castella Sponge Cake is a low-carb alternative to the traditional recipe, but it will still be delicious and fluffy, perfect for those on a keto diet or looking to reduce their carbohydrate intake. Enjoy this keto-friendly treat without compromising on taste!
