½ tsp White Vinegar
⅛ tsp Vanilla Bean Powder
¼ tsp Baking Soda
⅛ tsp Sea Salt
5 Eggs, 3 separated
⅛ tsp Almond Extract
½ cup (65g) Coconut Flour
½ cup (100g) Xylitol Powder
1 TB Water
½ cup (120ml) Coconut Oil, melted
1 tsp Vanilla Extract
2 tsp Vanilla Stevia
1 tsp Lemon Juice
Sling It Up
Pre-heat oven to 350°F/177°C. Lightly coconut oil the pan(s) and dust lightly with coconut flour. In cake pans, add a piece of parchment paper cut to fit the bottom of the pan.
Sift all dry ingredients into a bowl and whisk until fully incorporated. Place three of the separated egg whites into your stand mixer (or a bowl to be whipped with a hand mixer later). Add all remaining wet ingredients into your blender. Pulse your blender at a low-medium speed (note: do not blend on the highest setting). Blend for about ten seconds. When finished, set aside.
In your stand mixer with your whisk attachment in place, whisk the three egg whites with five drops of vanilla stevia on a high speed until soft peaks are achieved. Next, pour the wet ingredients from the blender into the dry ingredients in the bowl and hand stir until there are no lumps. Gently fold the whipped egg whites into the batter using a large spoon or spatula until you have a homogenous batter with little to no egg white streaks. Immediately pour into your prepared pan(s) and place in the center rack of your oven.
Bake at 350°F/177°C until a toothpick comes out clean. It is IMPORTANT not to open the oven during the first half of the baking time, however checking with a wooden toothpick at the center of the pastry in the second half of the baking time, will tell you when it is done. The toothpick should come out mostly clean with just a couple of moist crumbs when finished baking.
Everyone’s oven is different and convection ovens always bake faster. Your physical climate and elevation also affects the level of rise and length of cook time. Here are baking guidelines for this batter:
10-15 minutes for Madeleines and Whoopie Pies
15-25 minutes for Cupcakes and Doughnuts
30-40 minutes for 4-6 inch (10-15cm) Cakes
40-55 minutes for 8-10 inch (20-25cm) Cakes
Allow to cool in the fridge before icing, coating or glazing. ** See “Moist Cake Secret” on page (121).