So happy I found out how to solve my egg issue. I am keto and the stuff I have tried to bake like mug cakes always tasted eggy, even after following keto connect's recipe. I am so glad you brought this up and I hope everyone else knows how to fix the problem as well!
Omgosh earlier tonight I made my first mug cake (Chocolate) and then set out to improve it which I did adding a bit of vinegar, a bit of cream, because I forgot to melt butter in the first step, I omitted it, a just adding other yummy fats. I then added a bit of sour cream, It called for baking powder and I added a that plus a bit of baking soda to react with the vinegar. It turned out like real cake.
Adriana you the Queen of sponge cake, I will be replacing vegetable oil because causes INFLAMMATION on the body and Splenda gives a INSULINE SPIKE almost as regular sugar.. Your recipe is what I was looking for (no eggy taste simple to make and delicious)... Thank you for sharing and stay blessed.
THIS REALLY WORKS !!! I am so happy. I recently gave up on cakes and sweet breads but now a new world opens up. I am going to watch all her keto recepies now. I wish I knew how to make a suggestion to Highfalutin' Low Carb. This cake really fits in these battle video's.
Just made it this evening. Wow! No eggy taste at all. It's just like standard cake. This is now my "go to" Keto cake recipe. Thank you for developing this. Highly recommended! I did add vanilla essence. I also used a sieve to add the almond flour bit by bit when folding it in.
At first I made the mistake of using Stevia instead of Splenda, and i couldn't get it to be anything but runny scrambled eggs, so I mixed 1/3 cup of granulated sugar with 2 eggs and got it begin to become soft peaks. I then combined 1/3 of the Stevia eggs until I could see that the "sugar & egg" mixture was going to hold before I incorporated all of them together. (Obviously no longer keto, lol) I increased the recipe 40% to accommodate the additional eggs & sugar, and it folded together nicely. It's in the oven as I write.... I am excited to see it and taste it. Thank you for the recipe and the demonstration. I suspected that the Stevia wasn't going to perform the same as the Splenda, but I was in a hurry and didn't have any Splenda. I now know for next time. Thanks again. By the way, this is part one of my attempt to make a Mango Mousse (keto) Cake. I'll let you know how it comes out.
Followed your instructions exactly and this came out soooooooo great !!! Great height and did not deflate upon standing as so many seem to do. Tastes really good and I'm enjoying that vinegar trick to get rid of the eggy taste. I added some vanilla essence into mine and I also soaked strawberries in the fridge overnight with some powdered monkfruit and the strawberry shortcake is hitting the spot perfectly 💖 Thank you for the great recipe... I will be following and subscribing but only on Mondays since I am keto 🥰
So glad I found you! Thanks for this recipe. I am going to try it now! Greetings from Israel! I made it and it was easy and wonderful. I made it in a large pan and used it to make tiramisu.
Hi I just discovered this channel. I have never made a sponge cake please explain to me why you don't grease the pan? And whtly you don't use baking powder as you were very clear about that I would like to know why that was important to point out? And I totally agree about adding vinegar.
Sounded so good - Just tried it- doubled the recipe- it was all fluffy until I added the coconut oil… I folded everything under with a whisk, maybe that’s what moved the batter too much … I just looked through the window of the oven , it doesn’t rise one bit. I‘ll see what I can do with it now 😂
Sounds like you deflated the batter. Once it’s been deflated it won’t rise in the oven. I would try again with a gentle fold. Also, you can separate the egg whites, it’s just a personal preference. I just don’t do it because it creates a bigger mess 😂 I’m not a fan of washing dishes
Hola, I followed all instructions, I was veeery careful folding in the almond flour but the cake sinks, any other tip?, btw my flat cake tasted very good anyway, no egg flavor!
In the fridge I’d say around three days, and yes you can freeze and just thaw it out before you get ready to use it. Anything you freeze properly will last for months
Can we substitute the oil with butter? Also the vinegar with fresh lemon juice maybe? I just really hate the smell of vinegar, probably you can’t notice it in the cake but just curious? Thanks for the recipe, it really looks delicious!
Hi, yes you can substitute the oil for butter, just make sure it’s real butter and not butter spread. Also I’ve never tried lemon juice. You might just end up with a lemon flavored cake. I’m not a fan of the vinegar smell but it really does go away once you add it in. It also helps to keep your eggs super fluffy.
This recipe sounds delicious 😋 but just wondering why not do a separate channel just for keto recipes if you're doing a keto recipe every Monday...btw...I'm real excited about that! Are you doing keto? Just curious and excited!
That’s a good idea, I may look into it. I’m not doing keto anymore. I tried it a while back ago when I started loosing weight but I’m the end decided it wasn’t for me. I do however love a lot of the recipes as they fit very well with any other type of diet.
I tried this recipe twice now and every time the cake sat in the middle (or however you say it) even though it was rising beautifully in the oven. I have followed everything to a tee. Not sure what could be the reason.
is there a secret on how to fluff up the eggs? I have a Kitchenaid mixer as well and the eggs didn't fluff up. I threw them away. Will try again later.
Great recipe. Thanks. One question. You say 3/4 cup of almond flour. However I watched you 1 cup? Also you say you don’t use baking powder. Would adding baking powder make it rise more if I choose to add it.
Hi, it’s 3/4 of a cup. What I had in my hand is not a cup. It was either a half cup or quarter cup. Because of editing you don’t get to see me adding more. Also, you could add the baking powder but I find that it’s not needed. You get all of the fluffines from the eggs. That’s how I make all my cakes (even non keto) hope that helps out. Thanks for watching
@@adrianamezhua Thanks for the quick reply Adriana. Yes I did, in fact I was worried I may have overdone the folding, but I was trying to make sure the flower gets fully mixed with the rest of the batter.
What language a recipe has really doesn't make a difference to me. As long as you keep listing the ingredients it's easy to follow even though I don't speak much Spanish.
So happy I found out how to solve my egg issue. I am keto and the stuff I have tried to bake like mug cakes always tasted eggy, even after following keto connect's recipe. I am so glad you brought this up and I hope everyone else knows how to fix the problem as well!
Omgosh earlier tonight I made my first mug cake (Chocolate) and then set out to improve it which I did adding a bit of vinegar, a bit of cream, because I forgot to melt butter in the first step, I omitted it, a just adding other yummy fats. I then added a bit of sour cream, It called for baking powder and I added a that plus a bit of baking soda to react with the vinegar. It turned out like real cake.
Adriana you the Queen of sponge cake, I will be replacing vegetable oil because causes INFLAMMATION on the body and Splenda gives a INSULINE SPIKE almost as regular sugar.. Your recipe is what I was looking for (no eggy taste simple to make and delicious)... Thank you for sharing and stay blessed.
Thank you, let me know what you like as alternatives, I’ll gladly appreciate it!
THIS REALLY WORKS !!!
I am so happy. I recently gave up on cakes and sweet breads but now a new world opens up. I am going to watch all her keto recepies now. I wish I knew how to make a suggestion to Highfalutin' Low Carb. This cake really fits in these battle video's.
Just made it this evening. Wow! No eggy taste at all. It's just like standard cake. This is now my "go to" Keto cake recipe. Thank you for developing this. Highly recommended! I did add vanilla essence. I also used a sieve to add the almond flour bit by bit when folding it in.
At first I made the mistake of using Stevia instead of Splenda, and i couldn't get it to be anything but runny scrambled eggs, so I mixed 1/3 cup of granulated sugar with 2 eggs and got it begin to become soft peaks. I then combined 1/3 of the Stevia eggs until I could see that the "sugar & egg" mixture was going to hold before I incorporated all of them together. (Obviously no longer keto, lol) I increased the recipe 40% to accommodate the additional eggs & sugar, and it folded together nicely. It's in the oven as I write.... I am excited to see it and taste it. Thank you for the recipe and the demonstration. I suspected that the Stevia wasn't going to perform the same as the Splenda, but I was in a hurry and didn't have any Splenda. I now know for next time. Thanks again.
By the way, this is part one of my attempt to make a Mango Mousse (keto) Cake. I'll let you know how it comes out.
OMG!!! It came out sooooo AMAZING!!!! Thank you. I love your recipe. And please make all you videos in ingles tambien! Besitos
Thanks for showing how to avoid the eggs taste! Very thoughtfully explained the steps, thank you so much!
I think bilingual is a gift. Never apologize for that. Thank you for your delicious recipe.
Love this cake, I use it as the base of my keto tiramisu cake. Thanks and keep sharing
Followed your instructions exactly and this came out soooooooo great !!! Great height and did not deflate upon standing as so many seem to do. Tastes really good and I'm enjoying that vinegar trick to get rid of the eggy taste. I added some vanilla essence into mine and I also soaked strawberries in the fridge overnight with some powdered monkfruit and the strawberry shortcake is hitting the spot perfectly 💖 Thank you for the great recipe... I will be following and subscribing but only on Mondays since I am keto 🥰
I’m so glad it worked out for you💕 I hope you would share the recipe with the keto community💕
So glad I found you! Thanks for this recipe. I am going to try it now! Greetings from Israel! I made it and it was easy and wonderful. I made it in a large pan and used it to make tiramisu.
I'm going to try your recipe Keto sponge cake. Thank you.
Yes I would love to see more keto recipe. As I’m diabetic. Thanks for the recipe. Will definitely try this cake. My birthday is coming soon.
I love you it, happy early birthday to you!
Adriana Mezhua Secretos de Panadería y mucho más thank you.
Me too🤚🏽🥰
@@adrianamezhua
What is the vinegar used for...
Sorry , got the info from video..
This looks incredible! Can I add butter in general? Or would it be too heavy?
Excellent Adriana .... look so Good for Keto Diets receipe.....mmm Delicious
Hi I just discovered this channel. I have never made a sponge cake please explain to me why you don't grease the pan? And whtly you don't use baking powder as you were very clear about that I would like to know why that was important to point out? And I totally agree about adding vinegar.
Looking for cake recipe - that looks interesting! Is that possible to use egg whites instead whole eggs?
Thanks so much am so looking forward to trying tomorrow. Mine come out dry, bit flat.
Please do some keto recipes in English, glad I found this channel.
Will do!
That’s a fantastic & super easy ketolicious recipe, 👏🏼👍🏼
Thank you, glad you liked it
Kia ora, this looks awesome! Do you know the carb, protein and fat content, please?
Congratulations for this recipe and muchos gracias!!! Best regards from Vienna/Austria.Have a good time! :-)
Thank you
Like the recipe
Pls can I use malt vinegar instead?
You mentioned in the video that you do not use baking powder in your recipes. May I ask why? Thanks, for this recipe.
Genial, una gran alternativa para mi hermana gracias Adri esta es mi receta favorita
Sounded so good - Just tried it- doubled the recipe- it was all fluffy until I added the coconut oil… I folded everything under with a whisk, maybe that’s what moved the batter too much …
I just looked through the window of the oven , it doesn’t rise one bit.
I‘ll see what I can do with it now 😂
Maybe I should‘ve beaten the eggwhite first - that’s what I usually do for my sponge cake.
Sounds like you deflated the batter. Once it’s been deflated it won’t rise in the oven. I would try again with a gentle fold. Also, you can separate the egg whites, it’s just a personal preference. I just don’t do it because it creates a bigger mess 😂 I’m not a fan of washing dishes
Hola, I followed all instructions, I was veeery careful folding in the almond flour but the cake sinks, any other tip?, btw my flat cake tasted very good anyway, no egg flavor!
Dear can you add baki g powder ?
What is the size of cake pan used
This can use for tres leches cake?
Thanks I will make it and add 3 leches 😋
Let me know how it turns out!
could i use coconut oil instead of vegetable oil? and Apple Cider vinegar instead of regular vinegar?
Yes and yes
Thank u for the recipe, how long will this cake last in the fridge?
Can I freeze it?
In the fridge I’d say around three days, and yes you can freeze and just thaw it out before you get ready to use it. Anything you freeze properly will last for months
What is the measurements of almond flour
Thanks Your voice is very calming. I am making this cake NOW!
Thank you. I hope you love it
How much sweetener did you use. I want to try this
1/3 cup
@@pascaledevalet5621 thank you
Can we substitute the oil with butter? Also the vinegar with fresh lemon juice maybe? I just really hate the smell of vinegar, probably you can’t notice it in the cake but just curious? Thanks for the recipe, it really looks delicious!
Hi, yes you can substitute the oil for butter, just make sure it’s real butter and not butter spread. Also I’ve never tried lemon juice. You might just end up with a lemon flavored cake. I’m not a fan of the vinegar smell but it really does go away once you add it in. It also helps to keep your eggs super fluffy.
How much butter would you add? 2 tablespoons as well?
Can you please bring keto recipes also in English?
can i make the same recipe to make pancakes? thank youuu
I’m not sure
Hola gracias por la receta , se ve excelente! Podría reemplazar la harina de almendras por la de coco?
Yo creo que si pero no estoy segura si sería la misma cantidad
@@adrianamezhua muchas gracias y que Dios te bendiga.
This recipe sounds delicious 😋 but just wondering why not do a separate channel just for keto recipes if you're doing a keto recipe every Monday...btw...I'm real excited about that! Are you doing keto? Just curious and excited!
That’s a good idea, I may look into it. I’m not doing keto anymore. I tried it a while back ago when I started loosing weight but I’m the end decided it wasn’t for me. I do however love a lot of the recipes as they fit very well with any other type of diet.
We embrace that you’re bilingual!!
As a new subscriber, I would like to see recipes in English. Thank you.
Thank you, I will add some more recipes in English soon.
Saludos desde El Salvador ♥️🇸🇻
What is the baking temp and time please I failed my cake
Do you have a keto bread recipe?
Not yet but will soon!
How much butter flavoring?
I believe I added half a teaspoon
I tried this recipe twice now and every time the cake sat in the middle (or however you say it) even though it was rising beautifully in the oven. I have followed everything to a tee. Not sure what could be the reason.
Bake it a little bit longer. The cake tends to sink in if it’s under cooked
is there a secret on how to fluff up the eggs? I have a Kitchenaid mixer as well and the eggs didn't fluff up. I threw them away. Will try again later.
Well my eggs did not get puffy like yours did. I'll have to see how it turns out.
Sometimes it helps if your eggs are a few days old and not as fresh. Also having them at room temperature will give you a fluffier egg
Great recipe. Thanks. One question. You say 3/4 cup of almond flour. However I watched you 1 cup? Also you say you don’t use baking powder. Would adding baking powder make it rise more if I choose to add it.
Hi, it’s 3/4 of a cup. What I had in my hand is not a cup. It was either a half cup or quarter cup. Because of editing you don’t get to see me adding more. Also, you could add the baking powder but I find that it’s not needed. You get all of the fluffines from the eggs. That’s how I make all my cakes (even non keto) hope that helps out. Thanks for watching
TFS❣️👏😎
Thank you!
You are very welcome
Can u mention the measurements
Could you do the recipe for Ropa Vieja please?
Of course
Mi receta favorita. Habría que intentarlo, haz más vídeos en ingles
Adriana, thank you for this recipe, I'm proud of you too👏🏻👏🏻👏🏻 sweetheart can I use softened or melted butter instead of oil?
Thank you, and yes you can just make sure it’s real butter and not vegetable butter spread
You forgot to add baking powder as a result the cake did not rise. Also two tbsp of coconut flour was not enough!! The cake looked like a Frisbee.
My recipe does not call for coconut flour, you should watch the video and follow the instructions and ingredients
❤❤❤❤❤❤❤❤❤❤
❤️
Followed your instructions exactly but instead of a cake I got a greasy blob of baked egg :-S
Oh no, I’m so sorry to hear that. Did you fold in the ingredients? If you deflate the batter that cake won’t rise at all
@@adrianamezhua Thanks for the quick reply Adriana. Yes I did, in fact I was worried I may have overdone the folding, but I was trying to make sure the flower gets fully mixed with the rest of the batter.
I hope you try it again soon. This cake is truly awesome
What language a recipe has really doesn't make a difference to me. As long as you keep listing the ingredients it's easy to follow even though I don't speak much Spanish.
Aw thank you!
Por favor,,pon la receta en español,,
Ya está en español aquí en mi canal
Vegetable oil is not keto
Looks dry