Post by Francina on Sept 15, 2003 0:04:00 GMT -5
Dr. Pepper Cake
1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated splenda
1/4 cup diabetisweet
1 TBSP baking powder
1 1/2 tsp cinnamon
4 TBSP Dutch-Process Cocoa Powder
1/2 tsp salt
8 large egg whites (at room temp)
1/2 tsp cream of tartar
3/4 cup of cold Diet Dr. Pepper
2 TBSP buttermilk
4 large egg yolks
1/3 cup coil
2 tsp vanilla extract
Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325 F.
In large mixing bowl, sift together high gluten flour, almond flour, granulated splenda, diabetisweet, baking powder, cocoa, cinnamon and salt. Set aside.
In another large bowl, whip egg whites til soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating til stiff peaks form.
In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk and vanilla extract. Add egg yolk mixture to flour mixture and beat til smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again til well blended (no more than one minute)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being carful not to break down the whites - fold until batter is fully incorporated.
Pour into cake pans evenly and back for 20-30 minutes turning pans at 10-15 minutes. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting (A chocolate/peanut butter/cream cheese frosting is great on this cake!)
Total carbs in whole cake: 96 carbs. Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.
1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated splenda
1/4 cup diabetisweet
1 TBSP baking powder
1 1/2 tsp cinnamon
4 TBSP Dutch-Process Cocoa Powder
1/2 tsp salt
8 large egg whites (at room temp)
1/2 tsp cream of tartar
3/4 cup of cold Diet Dr. Pepper
2 TBSP buttermilk
4 large egg yolks
1/3 cup coil
2 tsp vanilla extract
Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325 F.
In large mixing bowl, sift together high gluten flour, almond flour, granulated splenda, diabetisweet, baking powder, cocoa, cinnamon and salt. Set aside.
In another large bowl, whip egg whites til soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating til stiff peaks form.
In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk and vanilla extract. Add egg yolk mixture to flour mixture and beat til smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again til well blended (no more than one minute)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being carful not to break down the whites - fold until batter is fully incorporated.
Pour into cake pans evenly and back for 20-30 minutes turning pans at 10-15 minutes. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting (A chocolate/peanut butter/cream cheese frosting is great on this cake!)
Total carbs in whole cake: 96 carbs. Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.