Diabetic Spring Fling Layered White Cake

Diabetic Spring Fling Layered White Cake

Time: 1 hrs 10 mins

Ingredients

  • 1 1/2 cups Splenda granular
  • 3 3/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 2/3 cup unsalted butter, softened
  • 7 egg whites
  • 1 1/4 cups buttermilk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  • 1 Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
  • 2 MAKE CAKE.
  • 3 Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
  • 4 Add softened butter, mix on low speed about 2-3 minutes.
  • 5 Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
  • 6 Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
  • 7 Pour cake batter into prepared pans.
  • 8 Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
  • 9 Allow cake to cook in pans 10-15 minutes.
  • 10 Remove from pans and cool on wire racks until ready to Ice.
  • 11 PREPARE ICING.
  • 12 Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
  • 13 Add cream cheese, mix until lump free, about 1 minute.
  • 14 Scrape sides of bowl and add vanilla, mix well.
  • 15 ASSEMBLE CAKE.
  • 16 Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
  • 17 Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
  • 18 Top with 1/3 of the sliced strawberries.
  • 19 Repeat process until all layers are assembled.
  • 20 Ice cake.
Share on Google Plus

Brak komentarzy:

Prześlij komentarz