Whole Oat and Cacao Sponge Cake

Here are the ingredients you'll need for this recipe

• 40gr whole rolled oats
• 1 tablespoon baking powder
• 1 egg
• 5 egg whites
• Pure cacao nibs
• Pecans

Kitchen tools

• Silicone baking pan

Step-by-step

1. 1Preheat the oven to 200ºC.
2. 2Blend the rolled oats in a blender and stir in the baking powder until well incorporated, then set aside.
3. 3Beat the 5 egg whites along with the white from the whole egg until stiff peaks form (save the yolk).
4. 4Once you have stiff peaks, gently fold in the egg yolk while continuing to beat steadily with the whisk.
5. 5Next, fold in the oat flour and baking powder mixture that you set aside, still whisking carefully so the batter doesn't deflate.
6. 6Pour the batter into the baking pan.
7. 7Top with the cacao nibs and pecans.
8. 8Bake for 25min at 180ºC.
9. 9Once the time is up, turn off the oven and let it sit inside with the door closed for 5min.
10. 10All done! Our WHOLE OAT AND CACAO SPONGE CAKE is ready to enjoy.

Extra notes

1. 1These quantities are portioned for my own breakfast; if you want to make it for more people or several days ahead, simply double or triple the ingredients.
2. 2The height of your cake will depend a lot on your baking mold, so try to use one that has a small diameter and high sides.