Ingredients
• 4 large eggs, separated (room temperature)
• ½ cup diabetic-friendly sweetener
(erythritol or monk fruit blend — powdered works best)
• ½ cup low-fat milk or unsweetened almond milk
• ¼ cup neutral oil (sunflower, canola, or light olive oil)
• ¾ cup cake flour
(or all-purpose flour sifted very well)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• Optional: zest of ½ lemon (adds freshness)
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👩🍳 Step-by-Step Instructions
1️⃣ Prepare the oven
• Preheat oven to 320°F (160°C)
• Line a loaf pan or square pan with parchment paper
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2️⃣ Mix egg yolk batter
In a bowl, whisk:
• Egg yolks
• Milk
• Oil
• Vanilla
Add:
• Flour
• Cornstarch
• Baking powder
• Salt
Mix gently until smooth and lump-free.
Do not overmix.
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3️⃣ Whip egg whites
• Beat egg whites until foamy
• Gradually add sweetener
• Beat until soft peaks (not stiff)
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4️⃣ Fold gently
• Add egg whites to batter in 3 additions
• Fold slowly with a spatula
• Keep as much air as possible (this creates the “cotton” texture)
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5️⃣ Bake
• Pour batter into pan
• Tap lightly to remove air bubbles
• Place pan in a water bath (important!)
Bake for:
• 45–50 minutes
Top should be golden and springy.
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6️⃣ Cool properly
• Turn oven off
• Leave cake inside with door slightly open for 10 minutes
• Remove and cool completely before slicing
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🌟 Tips for Best Results
✔ Water bath prevents cracking
✔ Low temperature = soft interior
✔ Powdered sweetener gives smoother texture