This sponge cake is the perfect combination of fluffiness and nutritional density. We get an airy result with a delicious lemon aroma, ideal for enjoying classic baking in a healthier way. By using Stevia + Eritrytol 1:1 by Castelló , we achieve the ideal sweetness without refined sugars, making it a dessert suitable for diabetics. With the addition of Baking powder , we ensure an even rise and a light crumb, while the touch of Bonsalt balances the citrus notes.
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Estimated time: 15 min. prep + 25-30 min. baking.
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Difficulty: ⭐⭐ (Medium).
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Servings: 8-10 portions.
Castelló Quality Ingredients
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4 Organic eggs.
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120 g of cake flour.
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1/2 packet of Baking powder
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1 pinch of Bonsalt
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200 ml of lemon juice (for the cream).
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Zest of 1 lemon.
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60 g of cornstarch.
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1/2 teaspoon of Cream of tartar (for the meringue).
Nutritional Analysis and Technical Data Sheet
Understanding what we eat is vital. Here is the nutritional breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 5.3 g | Contribution from egg and cereal. |
| Healthy Fats | 6.4 g | Essential fatty acids. | |
| Carbohydrates | 6.4 g | Energy without glucose spikes. | |
| Key Minerals | Potassium (Bonsalt) | 45 g (per 100g) | Helps with electrolyte balance. |
| Potassium (Cream of tartar) | 20.7 g (per 100g) | Essential mineral for meringue. | |
| Sodium (Bonsalt 0%) | 0 g | 100% free of added sodium. | |
| Vitamins and Other | Vitamin C | Notable | Antioxidant action (Lemon). |
| Calories | 157 Kcal | Functional and light baking. |
Step-by-Step Instructions (Method)
1. Preparing the Sponge Cake Sheet
Preheat the oven to 200°C. Separate the egg whites from the yolks and whisk the whites until stiff with a pinch of Bonsalt Add the Stevia + Eritrytol 1:1 by Castelló and keep beating; then add the yolks. Sift the flour with the Baking powder and fold it in gently. Spread the batter over parchment paper and bake for 8 minutes. Once out, roll the cake in a tea towel to give it shape.
2. Making the Lemon Cream
Heat part of the milk with Castevia. In a bowl, mix the cornstarch with the yolks, lemon juice, and lemon zest. Combine both mixtures and stir constantly over the heat until thickened. Let cool before using.
3. The Meringue and Final Assembly
Make a syrup with water and Stevia + Eritrytol 1:1 by Castelló to the soft-ball stage. Meanwhile, whip the egg whites with Cream of tartar until firm. Add the syrup in a thin stream without stopping whisking until you get a glossy meringue. Unroll the cake, fill with the cream, roll it up again, and cut into portions. Decorate each piece with a meringue rosette.
Chef's Secrets
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Perfect Stiff Peaks: Using Cream of tartar is the secret to making the meringue much more stable so it doesn't deflate when decorating the sponge cakes.
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Gourmet Touch: For a professional finish, you can lightly brown the tips of the meringue with a kitchen torch or a quick blast under the oven grill.
Healthy and comforting!
This dessert proves that you can enjoy a gourmet treat while watching your figure and keeping glucose levels under control.
Do you prefer your meringue plain, or would you like to give it a toasted touch to bring out the citrus flavor of the sponge cake?
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