White cake (diabetic)

Yield: 2 servings

Measure Ingredient
1½ cup Cake flour
1½ teaspoon Baking powder
¼ teaspoon Salt
¼ cup Solid shortening
½ cup Sorbitol
2 teaspoons Clear vanilla flavoring
1 teaspoon Water
½ cup 2% low fat milk
2 eaches Egg whites, stiffly beaten

Combine cake flour, baking powder, and salt in a sifter, and then sift into a medium sized bowl. Set aside. Beat shortening, sorbital, vanilla, and water together until creamy. Add flour mixture and milk alternately, beating well after each addition. Fold in stiffly beaten egg whites. Grease an 8 inch cake pan. Line pan with waxed paper and grease it again; then flour pan lightly. Spread batter into greased, lined, and floured cake pan. Bake at 350F for 30-35 minutes or until toothpick inserted in center comes out clean.

Allow to cool. Turn over onto board or plate, and remove waxed paper. Yeild: 10 servings. Exchange, 1 serving= 1 starch, 1 fat Calories, 1 serving= 105 Carbohydrates, 1 serving= 12 Origin: Diabetic Cakes, Pies and Other Scrumptious Desserts. Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 10-23-94

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