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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 4.7 g
  • Cholesterol: 21.4 mg
  • Sodium: 46.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.2 g

View full nutritional breakdown of white sugar free cake calories by ingredient
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white sugar free cake

Submitted by: PENNEYV

Introduction

For obvious reasons, a white sugar free cake does not turn out as well as others, but I needed one and found a recipe that I could adapt on a diabetic site. This was not the best I ever had, but then, I have had much worse. I think that I could have baked it a few less minutes and it would have been more moist. For obvious reasons, a white sugar free cake does not turn out as well as others, but I needed one and found a recipe that I could adapt on a diabetic site. This was not the best I ever had, but then, I have had much worse. I think that I could have baked it a few less minutes and it would have been more moist.
Number of Servings: 18

Ingredients

    Preheat oven to 325. Prepare 2 round pans or 1 9x13 pan with pan spray coating and 1 TBS of flour.

    2 cups sifted flour
    .3/4 cup Splenda
    1 Tablespoon baking powder
    1/2 t salt (optional)
    Mix these dry ingredients together

    Beat together
    1/3 Cup Canola oil
    1/2 Cup water
    2 egg yolks (save the whites)
    1/2 cup liquid egg substitute
    1 tsp vanilla
    then add to the dry ingredients until well blended

    Using an electric mixer, beat egg whtes until frothy
    Add 1 tsp cream of tartar
    Beat until stiff peaks form. Stir 1/2 cup of egg whites into batter to lighten it and then add all of batter gently to egg whites folding in lightly

    Turn geltly nto prepared pans and put in oven.Bake 25 - 30 minutes, but cake will not brown much as it lacks sugar. Is done when it begins to pull away from side of pan. Remove from pan immediately when done and allow to cool.

    When cool frost with
    1 box sugar free vanilla pudding
    1 cup milk
    Mixed and allowed to sit until firm,
    Fold in 4 ox or about 1 cup lite cool whip topping
    then add 3/4 cup crushed pineapple in unsweetened juice.

    Frost cake when cool and store in fridge

Directions

cut cake into 16 pieces for dietary information.

Number of Servings: 18

Recipe submitted by SparkPeople user PENNEYV.






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