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Serve with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Store leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate and consume within 3–4 days.
Variations
Chocolate version: Fold in 2 tablespoons of cocoa powder into the yolk mixture.
Citrus twist: Add grated lemon or orange zest for a refreshing flavor.
Nutty flavor: Sprinkle chopped almonds or hazelnuts on top before baking.
FAQ
Q: Can I make this cake vegan?
A: It’s challenging because the structure relies on eggs. For vegan alternatives, aquafaba (chickpea water) can mimic whipped egg whites.
Q: Can I use a different sweetener?
A: Yes! Coconut sugar, maple syrup, or erythritol can be substituted, though texture may vary slightly.
Q: Is this suitable for gluten-free diets?
A: Yes, this cake contains no flour or gluten, making it safe for gluten-free diets.
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