0000185_jam-coconut-sponge_550

INGREDIENTS:

37g coconut flour,

5 eggs separated,

1 tsp coconut essence,

1 tsp baking powder,

3 tbsp sweetener,

2 tbsp cold water.

DIRECTIONS:

Whisk egg whites till stiff, in a separate bowl mix the yolks, essence, water, and sweetener together than working quickly mix in the flour then fold in the egg whites (you need to work quickly as the flour is very absorbent ). Spoon into a silicone baking mould sprayed with frylight and bake for approximately 30 mins on 180 degrees. Once cold spread with 2 tablespoons of reduced sugar raspberry jam and sprinkle with 10g of desiccated coconut.

13 syns the whole cake.
Coconut flour is a great source of fibre so very filling

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