Diabetic Spring Fling Layered White Cake Recipes

DIABETIC SPRING FLING LAYERED WHITE CAKE

Steps:

• Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
• MAKE CAKE.
• Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
• Add softened butter, mix on low speed about 2-3 minutes.
• Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
• Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
• Pour cake batter into prepared pans.
• Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
• Allow cake to cook in pans 10-15 minutes.
• Remove from pans and cool on wire racks until ready to Ice.
• PREPARE ICING.
• Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
• Add cream cheese, mix until lump free, about 1 minute.
• Scrape sides of bowl and add vanilla, mix well.
• ASSEMBLE CAKE.
• Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
• Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
• Top with 1/3 of the sliced strawberries.
• Repeat process until all layers are assembled.
• Ice cake.

SUGAR FREE WHITE CAKE RECIPE

Steps:

• Please rearrange your oven racks as need for this to happen. Then you can preheat your oven to 325 and prep 2 9" pans or 1 13" pan for nonstick
• Cream together the butter (shortening) and sugar alternative until fluffy. Meanwhile, sift together the flour, baking powder and salt in another bowl. In a third mixing bowl, combine together the egg whites milk and vanilla extract.
• Now, in a large mixing bowl, if your butter and sugar alternative are already in one you can us that, add half of your flour mixture and half of the egg white mixture. Mix this gently and then add the remaining ingredients to the bowl. Scrap the sides of the bowl as needed. When the batter is blended you can transfer it to your prepped pans. Be sure to evenly disperse the batter throughout the pans. Using a rubber spatula is a good way to do this.
• Bake your cake for 30-35 minutes or until a toothpick comes out clean. Allow the cake to cool.

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

FLUFFY WHITE CAKE

Steps:

• Preheat oven to 375F degrees.
• Mix butter& sugar until fluffy.
• Add eggs& vanilla.
• Add flour, little by little.
• Add baking powder& salt.
• Add milk, little by little until consistency is right.
• Pour in a 9x13 or cupcake pan, lightly greased/sprayed& floured.
• Bake for 30-33 minutes or until toothpick inserted into middle comes out clean.