Ingredients
- Coconut oil for greasing
- 1 cup + 1 tablespoon granulated monk fruit sweetener
- 1 cup whole-wheat pastry flour (124g)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 12 egg whites (not liquid egg whites) at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly rub the bottom of a tube pan with a removable bottom with a very small amount of coconut oil. Avoid greasing the sides, as this can cause the cake to deflate. Use just enough oil to barely coat the surface.
- Place the monk fruit in a large food processor and process for about 2 minutes until it becomes superfine and powdery.
- In a sifter, combine the flour, cornstarch, and salt. Sift the mixture three times. After the third sift, add 1/3 of the monk fruit and sift again. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites, cream of tartar, and vanilla extract. Beat on medium speed for 30 seconds or until slightly foamy. Gradually add the remaining monk fruit a little at a time, continuing to beat.
- Increase the speed to medium-high (level 6 on a KitchenAid stand mixer), and beat until soft peaks form, about 2 1/2 to 3 1/2 minutes. The peaks should curl at the top and melt back into the whites after a few seconds. Be careful not to overbeat, as this can cause the egg whites to deflate during baking.
- Sift 1/3 of the flour mixture over the egg whites. Using a large spatula, gently fold it in. Repeat this process two more times until all the flour mixture is incorporated. Ensure there are no streaks of flour remaining, but avoid overmixing to keep the batter airy.
- Gently spoon the batter into the prepared tube pan. Smooth the top with a spatula, being careful not to press down and deflate the batter.
- Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
- Immediately invert the pan onto a cooling rack and let the cake cool upside down for 1 hour. This helps prevent the cake from collapsing.
- Run a butter knife along the outer and inner edges of the pan to loosen the cake. Carefully remove the sides of the pan. Gently run a knife under the bottom of the cake to release it from the base, being cautious to avoid breaking it.
- Let the cake cool completely before serving. The cake's exterior will firm up as it cools due to the monk fruit. For best results, serve as soon as it has cooled. If not serving immediately, store the cake in an airtight container to maintain its texture.