A soft, fluffy low-carb version of sponge cake that soaks up liquids well and can stay very moist without going soggy or falling apart.
Note: In this video I filmed a 1/3 recipe, so you’ll see that I only use 2 eggs, but the written recipe says 6 eggs. The written recipe is correct, follow that one. 🙂
Tastes awesome as part of this low-carb Osmanthus Dream Dessert made for Chinese New Year: https://www.youtube.com/watch?v=ElgspIcGD1w
NO SPLENDA, never any toxic sweeteners, just nutritive sweeteners. To learn more about the sweeteners I use, check out this link: http://pastryhunter.wixsite.com/dessert/ingredients
Blurry video? Go to the lower right-hand side of the video, click on the settings button (gear symbol), adjust to 720, let it re-load, and you’re all set.
What I’m All About:
Low-carb and sugar-free versions of international pastry and desserts. + Life as a traveler and expat.
Eat your way across cultural boundaries.
I create and share low-carb and sugar-free versions of classic recipes so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy desserts that taste amazing.
Snowfall by Idealism
Free download: https://chillhop.bandcamp.com/track/snowfall
Approved for YouTube use by Chillhop Records: http://chillhoprecords.com/license/
This video was shot on an iPhone 5S. Edited on iMovie + Fotor