This macro-friendly treat provides a gourmet experience with three distinct textures for only about 140 calories per serving.
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Servings: 6 individual slices
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Prep Time: 10–15 minutes
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Bake Time: 45–55 minutes
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Difficulty: Medium (Requires careful folding)
📊 Nutritional Info (Per Serving)
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Calories: ~140 kcal
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Macros: Protein: 6g | Carbs: 20g | Fat: 4g | Fiber: <1g
🛒 Ingredients
The Cake Batter
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4 large eggs: Separated (yolks and whites in different bowls)
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1/2 cup Zero-Calorie Sweetener: (e.g., Monk Fruit or Erythritol blend)
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2 Tbsp All-purpose flour
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2 Tbsp Lemon zest: Freshly grated
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1/4 cup Lemon juice: Freshly squeezed
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1 1/2 cups Nonfat milk
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1 Tbsp Light butter or coconut oil: Melted
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1 pinch Salt
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1/4 tsp Cream of tartar: (Optional, helps stabilize the egg whites)
Optional Garnish
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Zero-calorie powdered sugar substitute: For dusting
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Fresh berries: Raspberries or strawberries (ZeroPoint)
🔪 Instructions
1. Prep and Preheat
Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish (or 6 small ramekins). Place your baking dish inside a larger roasting pan—this will be used for the water bath later.
2. Mix Dry Ingredients
In a medium bowl, whisk together the sweetener, flour, and lemon zest. Ensure there are no large clumps of flour.
3. Combine Wet Ingredients (Yolks)
In a separate large bowl, whisk the 4 egg yolks until they are a pale yellow color. Gradually whisk in the nonfat milk, melted butter, and lemon juice.
4. Form the Base Batter
Slowly whisk the dry mixture into the egg yolk mixture until just smooth. Note: The batter will look very thin and watery; this is normal and necessary for the layers to form.
5. Whip the Egg Whites (Meringue)
In a clean, grease-free bowl, beat the 4 egg whites with a pinch of salt (and cream of tartar if using) using an electric mixer. Beat until stiff peaks form (the whites should stand straight up when you lift the beaters).
6. The Folding Process
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Lighten: Stir one large scoop of the whipped egg whites into the thin yolk batter and stir vigorously to loosen the mixture.
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Fold: Gently fold the remaining egg whites into the batter using a spatula. Do this slowly until no large white clumps remain. Do not overmix, or you will lose the air needed for the top sponge layer.
7. The Water Bath & Bake
Pour the batter into your prepared 8×8 dish. Carefully pour hot water into the larger outer pan until it reaches halfway up the sides of the cake dish. Bake for 45–55 minutes. The top should be golden and firm, but the center should still have a slight jiggle.
8. Cool and Set
Remove the cake from the water bath and let it cool completely on a wire rack. The custard layer needs this cooling time to set properly.
💡 Chef’s Tips for Success
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The Water Bath: Don’t skip the “Bain-Marie” (water bath). It provides gentle heat that prevents the custard from curdling or cracking.
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Storage: This cake is excellent when made ahead. Cover and refrigerate for up to 5 days; the flavor and texture often improve after a night in the fridge.
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Serving: Serve chilled or at room temperature. Dust with powdered sweetener just before serving for the best presentation.