Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 2 tablespoons powdered erythritol (or preferred sugar substitute)
- 1 teaspoon vanilla extract
- 1/4 cup almond flour (optional, for a denser texture)
- 2 tablespoons cornstarch (optional, for structure)
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a cake pan with parchment paper or lightly grease it.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar and salt until soft peaks form.
- Add Sweetener: Gradually add the powdered erythritol while beating, until stiff peaks form and the mixture is glossy.
- Fold in Flavors: Gently fold in the vanilla extract. If using almond flour and cornstarch, sift them together and gently fold them into the meringue.
- Bake: Pour the mixture into the prepared pan and smooth the top. Bake for 20–25 minutes, or until lightly golden and set.
- Cool: Let the cake cool in the pan for 10 minutes, then carefully remove and let cool completely on a wire rack.
- Serve: Serve plain or with a dollop of sugar-free whipped cream and fresh berries.
Would you like a variation with a light cream layer or fruity topping suggestion too?