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White Cake (Diabetic)

 

White Cake (Diabetic) recipe
596

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
 

Ingredients

1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable shortening
solid
*
½ cup sorbitol
*
2 teaspoons vanilla flavouring
clear
*
1 teaspoon water
½ cup milk, 2%
low fat
*
2 each 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 350℉ (180℃) for 30 to 35 minutes or until toothpick inserted in center comes out clean.

Allow to cool.

Turn over onto board or plate, and remove waxed paper.

 

* not incl. in nutrient facts

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Comments



 about 1 year ago

can I use stevia instead of sorbital

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 932% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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