Low gluten flour 60g

Xylitol 50g

Eggs 3

Salad oil 25g

White vinegar Few drops (2 to 3 drops)

Method for Xylitol Sponge Cake

Weigh and measure each ingredient required. Grease the cake molds with a little oil.

Separate the egg yolks from the egg whites and place them in two separate containers without water or oil. Place the egg white container in the refrigerator.

Preheat the oven to 170°C.

Pour about one-third of the xylitol into the egg yolk container and beat under hot water (about 60℃) until fluffy and white.

Remove the chilled egg whites and beat with a whisk until stiff peaks form. Add the remaining xylitol in 2 to 3 batches, and add 2 to 3 drops of white vinegar to the whisks.

Sift in the flour in two batches, tossing each time to combine.

Spoon a small amount of the batter into the container of salad oil, mix well, then pour it back into the container of batter and toss again.

Pour the cake batter into the mold and bake in the oven at 170℃ for about 20 minutes.