White Cake (Diabetic)
White Cake (Diabetic) recipe
Yield
8 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cake flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
vegetable shortening
solid |
*
|
| 118 | ml |
sorbitol
|
* |
| 1E+1 | ml |
vanilla flavouring
clear |
* |
| 5 | ml |
water
|
|
| 118 | ml |
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.
