Kfibreoriginal was a no brainer and disappears into the flour to up the prebiotic fibre. Who knew that supporting your gut microbiome could make you feel so heavenly.
· Prep time: 10 minutes
· Cooking time: 35 minutes
· Serves: 12
You will need:
4 eggs, room temperature
¾ cup caster sugar
125g butter, melted
1 tsp vanilla extract
¾ cup plain flour
2 tsp Kfibre
2 cups milk, lukewarm
¼ cup icing sugar to decorate
- Preheat oven to 175° Celsius and line a 20cm baking dish with parchment paper.
- Separate eggs. Put egg whites into a clean and dry bowl. Using an electric mixer whip egg whites until stiff peaks form.
- In a separate bowl, beat egg yolks and caster sugar until light and fluffy. With mixer on a low speed, gradually add melted butter, and vanilla. Combine flour and Kfibre in a small bowl and slowly add to egg yolk mixture a few spoonful’s at a time, mixing well. Gradually add the warm milk and continue to beat on a low speed until all ingredients are well combined.
- Fold in egg whites, 1/3 at a time until just incorporated. Don’t worry if there are a few lumps in the batter. You want these to help keep the cake airy.
- Pour batter into lined cake tin and bake for 35-40 minutes until a golden crust forms. Cake should still be a little jiggly in the middle. Allow to cool. Dust with icing sugar just before serving
Low FODMAP: Use gluten free flour and lactose free milk.
Dairy free: Use plant based milk and dairy free spread.
Gluten Free: use gluten free flour.
By Joanna Baker (APD | RN)