White Cake (Diabetic)
Submitted by DeniseD
A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that’s a versatile base for any frosting.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
45 minBaking for someone watching their sugar doesn’t mean giving up cake. This tender white cake swaps sugar for sorbitol, a sugar alcohol that sweetens without spiking blood sugar, making it a go-to for diabetic bakers.
The fluffy, cloud-light texture comes from stiffly beaten egg whites folded in at the end. With so little fat in the batter, that airy foam is what gives the cake lift and a delicate crumb, so fold gently and don’t deflate it.
Cake flour keeps things soft and fine-textured, while clear vanilla flavoring keeps the crumb a pure, snowy white.
Take a minute to line the pan with greased and floured waxed paper. Sugar-free batters can stick more stubbornly, and that lining guarantees the cake releases cleanly every time. It’s a blank-canvas layer, ready for whipped cream, fresh berries, or a sugar-free frosting.
Chef Tips
- Fold the egg whites in gently; they’re the only thing making this lean cake rise.
- Don’t overbake; sugar-free cakes dry out faster, so pull it as soon as a toothpick comes clean.
- Line the pan with greased, floured waxed paper for a clean release.
- Sorbitol can carry a mild cooling taste and, in large amounts, upset some stomachs, so enjoy in moderation.
Variations
- Top with fresh berries and sugar-free whipped cream for a light dessert.
- Add lemon or almond extract for a different flavor profile.
- Bake as cupcakes, reducing the time, for easy portioned servings.
Ingredients
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.
Comments
can I use stevia instead of sorbital