Italian 12-Spoon Cake
This fluffy and moist Italian sponge cake is famous for its simplicity, using a standard tablespoon as the primary measuring tool. It creates a light, golden crumb that is perfect for any occasion.
Ingredients
-
3 large eggs (room temperature)
-
12 tbsp granulated sweetener (or sugar substitute)
-
1 tsp vanilla extract
-
A pinch of salt
-
12 tbsp milk
-
12 tbsp vegetable oil (or melted coconut oil)
-
12 tbsp almond flour (or your preferred low-carb flour blend)
-
1 tsp baking powder
-
Powdered sweetener (for dusting)
Step-by-Step Instructions
-
Preparation: Preheat your oven to 180°C. Grease a 21×21 cm baking tray or line it with parchment paper to ensure easy removal.
-
Whisk the Eggs: In a large mixing bowl, combine the 3 eggs, 12 tbsp sweetener, vanilla, and a pinch of salt. Use an electric mixer to beat the mixture for about 5 minutes until it becomes pale, thick, and doubles in volume.
-
Add Liquids: Pour in the 12 tbsp milk and 12 tbsp vegetable oil. Whisk on a low speed for a few seconds just until the liquids are fully incorporated.
-
Incorporate Dry Ingredients: Sift in the 12 tbsp flour and 1 tsp baking powder. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as you want to keep the air in the batter for a fluffy texture.
-
Bake: Pour the smooth batter into your prepared baking tray. Bake for 25–30 minutes. You can check if it is ready by inserting a toothpick into the center; it should come out clean.
-
Finishing Touches: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, dust the top generously with powdered sweetener.