FRESH
05-22-2006, 10:19 PM
1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated Splenda
1/4 cup Diabetisweet
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
4 Tablespoons Dutch-Process Cocoa powder
1/2 teaspoon salt
8 large egg whites (room temp)
1/2 teaspoon cream of tartar
3/4 cup cold Diet Dr. Pepper *
2 Tablespoons Buttermilk
4 large egg yolks
1/3 cup oil
2 teaspoons 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 until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until 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 till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. 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!)
1 cup almond flour
1 cup granulated Splenda
1/4 cup Diabetisweet
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
4 Tablespoons Dutch-Process Cocoa powder
1/2 teaspoon salt
8 large egg whites (room temp)
1/2 teaspoon cream of tartar
3/4 cup cold Diet Dr. Pepper *
2 Tablespoons Buttermilk
4 large egg yolks
1/3 cup oil
2 teaspoons 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 until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until 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 till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)
Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. 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!)