Classic Vanilla Tea Cake (Sponge Cake) with Monk Fruit

Ingredients

• ·1.5 cups All-purpose flour (or gluten-free 1:1 baking flour)
• ·3/4 cup MONKAURA Erythritol + Monk Fruit Sweetener
• ·1/2 cup Unsalted butter (softened at room temperature) or cold-pressed oil
• ·3/4 cup Milk at room temperature
• ·1.5 tsp Baking powder
• ·1 tsp Pure vanilla extract
• ·1/4 tsp Salt

Step-by-Step Method

1. 1.Preheat your oven to 175°C (350°F). Grease and line an 8-inch round or loaf cake pan with parchment paper.
2. 2.In a large mixing bowl, beat softened butter and MONKAURA sweetener together with a hand mixer or whisk for 3 minutes until light and creamy.
3. 3.Add room-temperature milk and pure vanilla extract, beating until combined.
4. 4.In a separate bowl, sift flour, baking powder, and salt.
5. 5.Fold the dry ingredients gently into the wet mixture using a spatula until just combined. Avoid overmixing.
6. 6.Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. 7.Bake for 28-32 minutes until a wooden toothpick inserted into the center emerges clean and dry.
8. 8.Cool in the pan for 10 minutes, then invert onto a wire cooling rack to cool completely before slicing.