This Citrus Mix Cake is a delicious buttery bamboo fiber cocoa sponge cake, easy to make and topped with an incredible lemon cream cheese frosting, spiked with orange jelly for a little extra flavor and sweetness.
How to make bamboo baking flour:
• Bamboo Baking Flour -H...
Full Recipe
4 large eggs
1 tsp vanilla extract
15g bamboo baking flour (12g bamboo Fiber and 3g powdered whole psyllium husk)
35g sweetener (stevia erythritol)
16g cocoa powder
a pinch salt
1 tsp baking powder
25g melted unsalted butter
12oz (335g) cream cheese
1.5 stick (170g) unsalted butter
2.5 tsp dried lemon peel
60g sweetener
1 tsp vanilla extract
a pinch salt
A pack Simply Delish orange jelly
1+2/3 cup water
Steps:
Separate 4 large eggs.
Mix the egg yolks with 1 tsp of vanilla extract.
Measure dry ingredients:
15g of bamboo baking flour (12g of bamboo fiber and 3g of powdered whole psyllium husk),
35g of sweetener (stevia erythritol),
16g of cocoa powder,
a pinch of salt,
1 tsp of baking powder.
Mix them well.
Melt 25g of unsalted butter.
Beat the egg whites until it’s super thick and fluffy and holds stiff peaks.
During this time, prepare the cake pan. Line the cake pan with parchment paper and
preheat your oven to 360F (180C).
If you use allulose sweetener preheat your oven to 325F (160C).
Add the egg yolk mixture and beat at medium speed until it’s combined.
Sift in the dry ingredients and beat at medium-low speed, just until the flour is mixed in.
Then slowly add the (room temperature) melted unsalted butter and mix.
Use a rubber spatula to fold the mixture a couple of times.
Pour the batter into the 9” round pan and spread it.
Bake the batter in preheated oven at 360F (180C) for 15 minutes.
(If you use allulose sweetener, bake the cake at 325F for about 17-20 minutes and covering the top of the cake loosely with parchment paper will prevent the top from burning.)
Remove the cake from the oven and test to see if cake is done.
Then cool completely on a wire rack.
The cakes must be completely cool before frosting and assembling.
Make the frosting:
Beat 1.5 sticks (170g) of room temperature unsalted butter on medium-high speed (about 2 minutes).
Add 12oz (335g) of room temperature cream cheese,
1 tsp of vanilla extract,
2.5 tsp of dried lemon peel (or a whole fresh lemon zest)
60g of sweetener (stevia erythritol),
a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
Place the cake layer in the bottom of the cake pan.
Evenly cover the top with the frosting.
Refrigerate cake until you top with the jelly layer.
Prepare the jelly layer.
I use Simply Delish sugar free orange jelly.
Dissolve 1 pack of jelly in 1/3 cup of cold water.
Then stir in 1+1/3 cup of hot water.
Let it cool at room temperature, then refrigerate until it starts to thicken.
Cover the top of the cake with the orange jelly.
Refrigerate the cake for at least an hour before slicing. This helps the cake hold its shape when cutting.
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