Black and White Sponge Cake

Preheat the oven to 350°F (180°C).

If you are going to use the fan, 320°F (160°C) should be enough.

Prepare the ingredients.

Line the bottom of a baking pan (8" x 8" for example) with parchment paper.

Using a stand electric mixer, beat the eggs and salt with the whisk attachment for 1 min on high spped.

With the mixer on, gradually add 1/2 cup erythritol and continue beating on high speed a full 8 min.

Halfway through, add cream of tartar.

It will become thick and fluffy.

After 8 minutes, bring the mixer speed down to medium and add vanilla extract , macadamia butter, and coconut flour.

Mix just until incorporated but do not over-mix.

Pour at least half of the batter into the baking pan and bake for 5 minutes.

In the meantime, add cocoa powder to the rest of the batter and mix on medium just until well incorporated.

Take the baking pan out of the oven after 5 minutes and pour the cocoa batter into it in whatever pattern you desire.

Bake for another 15 minutes or so.

Do not worry if the toothpick, inserted into the center does not come out completely clean (but shouldn't be too sticky, either).

Let the sponge cake cool on a wired rack.

When cold, you can slice it in half lengthwise - you might want to do that to each of the 12 pieces separately as the cake is fragile - to fill it with the chocolate cream.

Or just spread the chocolate cream topping on top of the cake.

Chocolate cream topping It is recommendable to prepare the topping in advance.

In a medium pot, heat the heavy whipping cream up to near the boiling point.

Take the pot off the heat.

Add pieces of dark chocolate and mix with a spatula until the chocolate melts and dissolves completely.

Pour the mixture into a mixing bowl and let it cool completely in the fridge.

Wait for at least an hour for the cream to become cold, so that it can mix well.

When completely cold, whip it with a hand electric mixer and use it to top the cake.

Sprinkle with some shredded coconut and enjoy!

Recipe Notes I love the black and white combination, but it is up to you if you wish to have an entirely black cake (in this case add some more cocoa powder to the whole batch) or more of the white (in this case, only mix 1/4 or so of the batter with cocoa powder.

Additionally, you can always choose not to use the chocolate cream topping, but I promise, it takes the sponge cake onto a whole another dimension.

So does sprinkling it with shredded coconut.

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