Low Sugar Sponge Cake

I used this for Myles' first birthday smash cake as I was trying to do a refined sugar free cake. It tasted great but flattened as it cooled. I ended up making a normal sponge for the bottom layer. His layer actually tasted better! And the jam was super easy and tasty. The whipped coconut cream is also a big tick that I think I'll use more than normal cream from now on! 

I iced it too early as we had to postpone the session because Myles had an unprecedented long nap! So it cracked, but was still soft and yummy. I also toasted coconut on the stove until it was the ideal colour for sprinkles. (I was going to dye them with food dye to make rainbow sprinkles but went with this gold theme instead, much easier and tastes great!)

2 egg yolk 

4 egg whites 

1/4 cup pear concentrate (simmer 3/4 cup of pear juice til reduced to a third)

2 Tbs olive oil

1/2 cup flour 

1 Tbs cornflour 

Boil olive oil with pear concentrate till the mixture steams. Set aside to cool slightly. Meanwhile beat egg whites till soft peaks. Add in egg yolks to the olive oil mixture and slowly stir in the flour and cornflour. Fold egg whites into the flour mixture. Bake at 170C for 15mins in 10cm cake pan. Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer. Cover in coconut whipped cream.

Sugar Free Pear Jam

Stir 1/3ml of pear concentrate (made by simmering 1 cup of pear juice till reduced to a third) and 1 tsp arrowroot starch (or cornflour), dissolved in a bit of water, into the pear concentrate. Simmer till thick and bubbly. Set aside to cool.

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