Low-Carb Genoise Sponge Cake:
4.5 ounces of flour substitute (I use 3 parts almond flour and 1 part coconut flour, plus 1 teaspoon of guar gum per each 1 cup of flour substitute)
2 ounces butter
1/2 teaspoon salt
7 ounces sweetener (I recommend a mix of mostly erythritol or xylitol, with a little bit of maltitol or isomalt for structural support)
1 teaspoon vanilla
This recipe makes a 18" by 13" sheet cake or one 9" round cake.
"Set a saucepan big enough to hold your mixer bowl on the stove with an inch of water in it. Bring it to a simmer. Meanwhile, sift the flour and salt together into a medium bowl. Melt the butter in a small saucepan and set aside.