White cake (diabetic)
2 servings
Ingredients
| Quantity | 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 |
Directions
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