See my father’s birthday is coming up, and he’s diabetic, so i need a sugar-free cake recipe. he loves white cake, so a little help please.
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Uncategorized02 Jul 2009 04:50 am
Sugar-free cake recipe please.
Daily recipes for healthier food
July 2nd, 2009 at 5:25 am
Ingredients:
1 1/2 cups bleached cake flour, not self-rising; spoon into measuring cup and level to top
1 cup 100% Splenda sugar substitute or Splenda/Sugar blend
2 tablespoons instant nonfat dry milk powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature; cut into small evenly sized pieces
1 cup 1% milk
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
Directions:
1. Prepare the oven and pan: Position oven rack to the center of the oven. Preheat oven to 350 degrees F. Generously grease one, 8 x 2 - inch pans with melted butter, sprayed on vegetable oil, or line greased pan lined with greased parchment paper. Set aside.
2. In a large mixing bowl, blend flour, Splenda®, milk powder, baking powder and salt. Set aside. In a small mixing bowl, combine milk, egg and vanilla, and optionally the almond extract. Set aside.
3. Cut butter into the flour mixture until it resembles cornmeal: Toss fat in the flour mixture with a fork until fat pieces are well-covered in flour. Rub-in the butter and flour in between your fingertips and thumb. The mixture becomes light yellow in color as it becomes cut-in with butter.
4. Add milk mixture to the flour/butter mixture. While tossing the mixture with a fork, slowly add the milk mixture to the flour/butter mixture until it is well moistened. Then, add the rest of the milk at once. When the milk has been added, beat mixtures together with a hand held mixer on medium speed for 6 to 10 seconds. The mixture will look watery with tiny specs of butter throughout; DO NOT try and mix until homogenous because the batter will not become smooth. Scrape the batter into the prepared pan.
5. Bake for 30 minutes. The cake will be firm on top when pressed lightly and will have small cracks. Cool cake in pan on a wire cake rack for 10 minutes. Unmold onto the rack, turn right side up and cool completely.
Sarah Says: The cake will not brown on top as traditional ones due because of presence of 100% Splenda® rather than sugar. Watch the baking time carefully as cakes made with Splenda® may bake more quickly than those made with sugar. If you use the Splenda/Sugar Blend product, you will find more browning.
6. Storage: Cover with plastic wrap or store under a cake dome. Keeps for 2 to 3 days
Makes 1, 8- x 2-inch round cake
At the request of many bakers, I developed this Lower-in-Carb White Cake Recipe. It was not easy to do. I not only had to develop a brand new recipe, but also mixing techniques to handle the sugar replacer, Splenda® Brand, in the recipe. Once traditional ingredients are substituted, mixing and baking techniques change so the cake will bake.
July 2nd, 2009 at 6:15 am
apple cranberry cake
Ingredients
Convert to Metric
Convert to U.S. Standard 5 eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup SPLENDA® Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups flour
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples
Directions Preheat oven to 350 degrees F.
Whisk the softened butter, SPLENDA® Sugar Blend, and sour cream in a dough mixer,
Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
Beat the egg whites in a separate bowl till they reach the soft peek stage.
Sift flour with the baking powder.
Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
Bake for 50-60 minutes or until cake tester comes out moist but clean
July 2nd, 2009 at 7:09 am
Sugar Free Cake Icing
Vanilla or Chocolate Cream Cheese Frosting/Filling
Use 1 (9 oz.) pkg. sugar-free chocolate or vanilla pudding and
1 cup (8 oz.) softened cream cheese.
Make the pudding according to package directions.
Add it to the electric mixer mixing bowl.
Add the softened cream cheese and mix well.
Use this to frost the cake or as a cake filling.
Fruit Frosting/Filling
Use 1 (9 oz.) package sugar free vanilla or chocolate pudding,
1 medium can crushed pineapple or other canned fruit,
in its own juice, (not syrup) drained, and cut into small pieces
(if using other fruit),
and 3 envelopes of sugar-free whipped topping mix.
Make pudding and whipped topping mixes according to the package directions, then add the pudding to mixing bowl.
Fold in fruit and whipped topping.
Mix well.
Use it to frost cake or as a cake filling
Sugar-Free White Cake
Nonstick cooking spray
1 1/2 cups cake flour
2 tbsp. nonfat dry milk powder
2 tsp. baking powder
1 cup Splenda
1/2 tsp. salt
1 large egg
1 tsp. vanilla extract
1 cup milk
1/2 tsp. almond extract, optional
1/2 cup unsalted butter
Step1 Heat the oven to 350 F. Grease a 9-by-11-inch cake pan with nonstick cooking spray.
Step 2 Combine the flour, milk powder, baking powder, Splenda and salt in a large bowl. In a different bowl, combine the egg, vanilla, milk and almond extract.
Step 3 Chop up the butter into half-inch pieces. Toss the pieces into the egg mixture until it becomes chunky. Knead the mixture with your hands until all the ingredients are combined in the bowl and are yellow.
Step 4 Combine the butter mixture into the flour mixture by trickling it into the bowl while whipping it up with a fork. You want the mixture to be moist but not wet. After adding all the butter mixture, use an electric mixer to thoroughly mix the batter for about eight seconds. Spread it out in the baking pan.
Step 5 Bake for about 30 minutes. Let cake cool on a cooling rack for about 10 minutes, then remove from the pan.
July 2nd, 2009 at 7:57 am
here are two for you.
BIRTHDAY CAKE FOR DIABETIC
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened butter
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together butter, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.
Turn into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.
DIABETIC CAKE
1 c. raisins
1 1/2 c. water
1/2 c. butter
1 egg
1 c. oatmeal
1 tbsp. artificial sweetener
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Boil raisins and water. Add other ingredients. Bake in loaf pan at 350 degrees for 45 minutes, or until done.
Makes 20 slices.