When I was a kid, we didn’t have much. That included not having much choice of a dessert after lunch. Had a horrible sweet tooth, though (well, I still do, apparently). I was brought up by my grandmother, and she would bake a cake for me for each birthday. But she would never ever bake chocolate and coconut covered sponge cake squares. I absolutely adored those.
When freshly baked, they had the distinctive yummy aroma of chocolate and coconut, incomparable to anything else. I would run into those when visiting friends for their birthdays, usually. I had no idea the dessert was Australian and called Lamington.
How the sponge cake came to life
This recipe isn’t trying to imitate Lamington squares. Well, maybe, shortly, I will try and bake keto Lamingtons, too. The Black and White Sponge Cake squares just happened to remind me of my childhood, because, well … because of the aroma! Did you know that smell is the only sense which pathway doesn’t travel through the brain‘s relay system, called thalamus? Instead, it travels straight to the brain. That is why smells can so quickly bring out seemingly long forgotten memories.
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And that, dear reader, is why I am in love with these simple to make black and white squares. On a lazy weekend, I had an urge to bake, so I combined what I had at home at the moment. When done baking and realizing the aroma reminds me of Lamingtons, I decided to melt some more chocolate and sprinkle the squares with shredded coconut. I highly recommend you do the same!
This recipe does not take much time, the exception being chocolate cream filling which needs to sit in the fridge for a while. The cake itself is very tender and almost heavenly, but I still recommend you enhance it with some creamy topping, so don’t skip the filling. As for the cake itself, fear not making it only white, only black, or play with proportions of each of the two colors. Add some more cocoa powder to the whole batch if you want entirely dark cakes or add the cocoa to a smaller portion of the batch to keep more of the white parts in the cake.
In the hope of bringing out the best childhood memories in at least one of you, I wish you enjoy the recipe!
Black and White Sponge Cake
One piece comes out to be approximately 240 Calories.
Fat: 21.3 g (of which Saturated: 9.7 g, MUFA's: 8.9 g), Total Carbs: 7.0 g, Fiber: 3.0 g, Net Carbs: 4.0 g, Protein: 6.2 g
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.
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!
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. 😉
Recipe developed with love by
Tisa - a MSC in Psychology, a Ph.D. candidate in Neuroscience, and a passionate cook. Determined to sweeten up peoples' lives with lip-smacking recipes.
Read more about My Sweet Keto team here.