Diabetic-Friendly Homemade Sponge Cake
🧾 Ingredients
- 4 eggs (room temperature)
- ½ cup powdered sweetener (erythritol or stevia blend)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or half whole wheat for more fiber)
- 1 tsp baking powder
- 2 tbsp milk
- 2 tbsp oil or melted butter
- Pinch of salt
👩🍳 Instructions
1. Preheat & prep
- Preheat oven to 180°C (350°F).
- Grease and line a cake pan.
2. Whip eggs & sweetener
- Beat eggs + sweetener for 5–7 minutes until pale, thick, and fluffy (this is key for sponge texture).
3. Add flavor & liquids
- Mix in vanilla, milk, and oil gently.
4. Fold dry ingredients
- Sift flour, baking powder, and salt.
- Fold into batter slowly—don’t overmix or you’ll lose air.
5. Bake
- Pour into pan and bake for 20–25 minutes.
- Check with a toothpick—should come out clean.
6. Cool properly
- Let it cool before removing to prevent breaking.
⚖️ Tips for Blood Sugar Control
- Use erythritol or stevia blends instead of regular sugar (zero/low glycemic impact).
- Add a little almond flour for lower carbs.
- Keep portions moderate—“diabetic-friendly” doesn’t mean unlimited.
- Pair with protein (like Greek yogurt) to reduce sugar spikes.
🍓 Optional Toppings
- Fresh berries (low glycemic)
- Light whipped cream (unsweetened or sugar-free)
- A dusting of cocoa powder
