My Glasgow Kitchen

My Little Corner of the World

Do you have this gut feeling when you know that your cake will not turn out before baking it? Usually I will scan through through the ingredients of the recipe to figure out whether it will turn out. And this time I didn’t. I only did it when it was baking in the oven.

The cake was a failure. It broke into pieces, could not absorb the strong coffee flavour. However, it did inspired me to try out keto burnt cheesecake. Should have used the same sponge for the lemon meringue cake but omitting the lemon juice, zest and oil (drier cake).

The frosting did cover it up though so it was still presentable.

Failed Keto Sponge Cake

It consisted of cream cheese, almond flour, eggs, baking powder…

It looks fine now. But after I lifted it, it broke apart. the inner part was quite hollow. Didn’t take any pics as I was too upset.


250g Cream cheese

45g Butter

200ml Whipped Cream

2 tsp gelatine

2 tbs water


  1. Soak gelatine into water and microwave it for 30 sec medium heat or until dissolved.
  2. Whip cream until soft peak
  3. Cream cream cheese
  4. Add whipped cream into cream cheese slowly and fold.
  5. Whip it up. Add in gelatine and whip until stiff peak.


40g strong coffee


10-15g Cocoa Powder

Going to give it another go. Presentation wise looked okay. But I didn’t like the sponge and the coffee flavour was lacking.

The calorie count wouldn’t be so high too if my sponge cake does not contain cream cheese.

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