Unsweetened Tangerine Sponge Cake

Ingredients

• Tangerine1/4 count (25 g)
• Oats5 tablespoon (50 g)
• Egg1 count (55 g)
• Oil2 teaspoon (10 ml)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   If you have rolled oats, put it in a blender until obtaining a powdery flour.

2. 2

   Step 2

   First, separate the white and the yolk in a bowl and whisk the white until stiff. Set aside.

3. 3

   Step 3

   In another bowl, mix the yolk with the stevia. Next, squeeze the tangerine juice and add it to the yolk mixture.

4. 4

   Step 4

   Gradually add the flour while mixing.

5. 5

   Step 5

   Once mixed, add the whites and mix again.

6. 6

   Step 6

   Pour it in a microwave safe bowl and let cook for 5 minutes over maximum power.

7. 7

   Step 7

   Remove and serve.

8. 8

   Step 8

   You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Unsweetened Tangerine Sponge Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.