HEAVENLY ANGEL FOOD CAKE
You'll love this great version of angel food cake! It's delicate and delicious -- without all the added sugar!
Provided by Splenda
Categories Splenda® Sugar Blend
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until soft peaks form. Gradually add ¼ cup Splenda Sugar Blend and corn syrup and beat until blended.
- Sift flour and cornstarch together into another bowl. Add remaining ¾ cup Splenda Sugar Blend and stir until blended.
- Sprinkle ¼ of the flour mixture over the egg whites. Fold gently to combine. Repeat procedure three times with the remaining flour mixture.
- Pour batter into an ungreased 10" tube pan and spread evenly. Run a knife through the batter to remove air bubbles.
- Bake on lowest rack in oven for 40-45 minutes, or until cake springs back when lightly touched.
- Set pan upside-down on a wire rack; cool cake in pan for 30-40 minutes. Run a narrow metal spatula around sides to loosen cake; remove from pan and cool completely on the wire rack.
Nutrition Facts : Calories 190 calories
SPLENDA CREAM CHEESE POUND CAKE
I created this SUGAR FREE version of this cream cheese pound cake from my BASIC CREAM CHEESE/SOUR CREAM POUND CAKE. In order to get the same volumn in this sugar free version, I add the addition of NONFAT DRY MILK POWDER & baking soda. The height of the cake rises to the top of the cake pan and by spraying the top lightly with...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees F. Spray a bundt pan with non stick cooking spray, or use Bakers Joy as I like to use, and set aside till needed. In a mixing bowl cream together the butter, cream Cheese,and splenda till creamy. In a seperate bowl add flour, non fat dry milk powder, & baking soda, then blend together by stirring. Set aside till needed.
- 2. Add eggs one at a time to the cream cheese mixture, and beat till well blended. Then add both extracts, beating till incorporated into batter. Gradually add blended flour mixture in thirds to egg mixture, beating well after each addition.
- 3. Now pour batter into prepared bundt pan. Spray top of batter lightly with non stick cooking spray. Bake in oven for about 1 hour and 20 minutes or until toothpick inserted into middle of cake comes out clean. Make require an additional 10 to 15 minutes. Check first to be sure.
- 4. Dust lightly with powdered sugar, or use your favorite Sugar Free frosting, or in a pinch do as I did, use canned variety of Sugar Free Frosting.
LEMON VELVET CAKE MADE WITH SPLENDA
Once in a while, we still have to have a rich, tasty, dessert even when we're diabetic or dieting. This one has about 1/3 less carbs than a regular lemon velvet cake. It's still a little high if you're watching your carbs so mind your serving sizes. It's NOT low carb but it is significantly lower than regular.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 1 layer cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Cake Layer Directions: Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round cake pans.
- Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
- Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
- Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
- Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA® Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
- To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.
- Exchanges Per Serving: 2 1/2 Starches, 3 Fats.
Nutrition Facts : Calories 326.9, Fat 16.2, SaturatedFat 9.7, Cholesterol 102.3, Sodium 223, Carbohydrate 41.2, Fiber 0.5, Sugar 10.4, Protein 4.2
SPLENDA BLEND SOUR CREAM POUND CAKE
A delicious dessert, always keep a pound cake in the freezer for a beginning of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
- Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
- Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
- Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Nutrition Facts : Calories 227.4, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 121, Carbohydrate 18.6, Fiber 0.4, Sugar 0.3, Protein 4.5
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