French sponge cake low GI – A delicious option for lovers of light flavors
Sweet tooth, you deserve a guilt-free indulgence! My French sponge cake low GI recipe is here to delight you while taking care of your health. Lightness and flavors await!
Table of contents
Sponge cakes are the foundation of many sweet delights, but who says they can’t be adapted to a healthy, low glycemic index (GI) diet, even for diabetics? By revisiting this classic recipe, I’ve kept the magic of the sponge cake while adjusting the sweetness and flour to align with your cravings and nutritional needs.
Recipe story: Every pastry chef has their story with sponge cake. Mine began with a quest for light and healthy flavors without compromising on indulgence. This recipe is the result of many experiments and adjustments, resulting in a sponge cake perfect for health-conscious sweet enthusiasts.
Ingredients for Low GI sponge cake:
- 4 whole eggs: provide structure and lightness.
- 80g honey or fructose (or your usual sweetener): natural and healthy sweetness.
- 125g barley flour: a low glycemic index alternative to traditional flour.
If you’d like to find out more about the benefits of alternative flours for maintaining a stable sugar level, read my full article on the different low GI flours here.
How to prepare your sponge cake low GI:
- Preheat your oven to 170°C.
- Whisk the eggs with the chosen sweetener for 10 minutes.
- Gently fold in the flour with baking powder.
- Prepare a 20 cm diameter mold (grease and flour).
- Pour the sponge cake batter and bake for about 15 to 18 minutes.
Lining: Butter and flour a cake tin to prevent it sticking!
Tips for success with your low GI sponge cake:
- For an even lighter version, add a pinch of baking soda.
- Experiment with different sweeteners to find the one that suits your taste buds best.
- Pair the sponge cake with a light cream for guilt-free indulgence.
FAQ
Can I use another flour instead of barley flour?
Yes, you can try other low glycemic index flours like almond or coconut flour.
Other Recipes to Try
- Coconut tart Bounty-style low GI
- Pie crust or sweet pastry low GI
- Peanut butter keto brownies low GI
- Chocolate and oat muffins low GI and low carb
- Low GI rice flour crepes
- Low GI pie crust or shortcrust pastry
Congratulations! You are now ready to enjoy a delicious low glycemic index sponge cake. I hope this recipe delights your taste buds as much as it has enchanted mine. Don’t forget to share your feedback in the comments and introduce this recipe to your friends. Bon appétit!
Génoise IG Bas
Une recette simple et délicieuse de génoise à indice glycémique bas.
Parfaite pour les diabétiques et les amateurs de saveurs légères.
Ingredients
- 4 oeufs entiers
- 80 gr de miel ou de fructose (ou de votre édulcorant habituel)
- 125 gr de farine d'orge mondé
- 1 sachet de levure chimique
Instructions
- Préchauffez votre four à 170°C.
- Fouettez les œufs avec le sucrant choisi pendant 10 minutes.
- Ajoutez délicatement la farine avec la levure chimique.
- Préparez un moule de 20 cm de diamètre (chemiser*).
- Versez l'appareil à génoise et faites cuire environ 15 à 18 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 90Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 93mgSodium: 36mgCarbohydrates: 12gFiber: 2gSugar: 0gProtein: 5g
Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.