Keto Cake Reverse Creaming Method Test 1

Total Time: 1 hr = 20 min (prep), 40 min (cook)
Yields: 8x8-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk1La-5FAAv/

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Wet:

• 90 g (3 large) egg whites
• 85 g water
• 35 g heavy cream
• 8 g (1/2 Tbsp) vanilla
• 30 g sour cream

Dry:

• 150 g keto flour
• 2 g (1/2 tsp) baking powder
• 3 g (1/2 tsp) salt
• 171 g sweetener
• 88 g butter, cubed & room temp

Add-ins:

• strawberries, chopped
• blueberries

Frosting:

• 180 g heavy cream
• 32 g powdered sweetener
• 2 g (1/4 tsp) vanilla
• 56 g mascarpone cheese, room temp

Directions:

1. Preheat oven to 325 F / 162 C, and prepare an 8x8-inch pan (lined with parchment paper/greased).
2. Combine wet ingredients, and set aside.
3. Sift dry ingredients into mixing bowl.
4. Add cubed butter and mix with dry until pebbly.
5. Add half of the wet ingredients, scrape down the sides of the bowl, and add the remaining wet ingredients.
6. Fold in strawberries and blueberries.
7. Pour batter into prepared pan, add more berries on top if desired, and bake for 40-50 min, or until center springs back to the touch.
8. Let cool completely before frosting.
9. Frosting made by whipping heavy cream and powdered sweetener to soft peaks.
10. Fold in vanilla and mascarpone cheese, then whip to stiff peaks.

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Notes:
You can cover the pan with some foil if it starts getting too brown. I’ve always wanted to try the reverse creaming method, but because it’s purpose is to inhibit gluten formation — and this flour is gluten free— it didn’t do much for me aside from making a denser crumb. I much prefer a fluffier sponge. It was still delicious! Recipe adapted from @preppykitchen.