Diabetic
Birthday Cake Ingredients And Prepartions:
Ingredients:
sifted cake flour - 2 cups
baking powder - 1 tbsp
salt - 1/2 tsp
egg whites - 4 at room temperature
granulated sugar (finely ground in a
food processor or blender for 2 minutes) - 2/3 cup
canola oil - 1/3 cup
buttermilk(room temperature) - 1/2 cup
vanilla extract - 2 tsp
almond extract - 1 tsp
Seven-Minute Frosting
Instructions:
- Arrange the oven racks to divide the oven into thirds.
- Preheat the oven to
350 degrees.
- Line 2 8-inch round baking pans with parchment or wax paper
rounds and spray with nonstick cooking spray.
- Sift the flour, baking powder, and salt onto a sheet of wax paper.
- In a large mixing bowl with an electric mixer on high speed, beat the
whites until foamy, 1 minute; gradually add 1/3 cup of the sugar and beat
until firm peaks form, 3 to 4 minutes.
- In another large mixing bowl with an electric mixer, combine the oil,
remaining 1/3 cup sugar, buttermilk, and vanilla and almond extracts; beat
until well blended, 30 seconds.
- Whisk in about half of the flour mixture,
then alternately fold in the remaining flour with the beaten whites.
- Spread
evenly in the prepared pans and bake 15 to 18 minutes, or until a toothpick
inserted in the center comes out clean. Cool completely on a rack and frost.
Nutrition Facts (without frosting): Calories 270; Calories from Fat 71;
Total Fat 8g; Saturated Fat 0g; Cholesterol 0mg; Sodium 272mg; Carbohydrate
46g; Dietary Fiber 0g; Sugars 24g; Protein 5g.
This recipe yields 10 servings. Serving size: 1 piece.
Exchanges Per Serving (without frosting): 3 Carbohydrate, 1 Fat.
Comments: This is the snowy-white cake so many of us associate with
birthdays, a perfect match for the fluffy "Seven-Minute Frosting". Because this cake is so delicate and light, it requires careful
preparation: make sure the ingredients are room temperature, and that you've
measured your ingredients precisely.
Source:
"American Diabetes Association"
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