ADVERTISEMENT
White Cake
White Cake
0 Reviews
From: Diabetic Living Magazine
Perfect for birthdays, this basic white cake recipe makes two 8- or 9-inch layers. To finish it off, frost with our Chocolate Frosting or Basic White Frosting (see associated recipes.)
- By: Diabetic Living Magazine
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 3 egg whites
- 3 tablespoons butter
- 1⅔ cups cake flour or 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup 60-70% tub-style vegetable oil spread, chilled
- ¾ cup granulated sugar (see Tip)
- 1 teaspoon vanilla
- ¾ cup fat-free milk
- Associated Recipes:
- Chocolate Frosting
- Basic White Frosting
Preparation
-
Prep
-
Ready In
- Allow egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9-inch or 8-inch round cake pans or line with parchment paper; set aside. Stir together flour, baking powder, and salt in a medium bowl; set aside.
- Preheat oven to 375°F. Beat vegetable oil spread and the butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of the bowl constantly. Beat on medium speed for 2 minutes more. Gradually add the egg whites, beating well. Beat in vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Spread the batter into the prepared pans.
- Bake for 12 to 14 minutes or until a toothpick inserted near the centers comes out clean. Cool the cake layers in the pans on wire racks for 10 minutes. Remove the cake layers from the pans. Cool completely on wire racks.
- Tip: If using a sugar substitute, we recommend Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Per Serving with Substitute: Same as below, except 160 cal., 22 g carb. Exchanges: 1½ other carb. Carb choices: 1½.
- Equipment: Two 8- or 9-inch round cake pans
- Serving size: 1 slice
- Per serving: 179 calories; 6 g fat(2 g sat); 0 g fiber; 28 g carbohydrates; 3 g protein; 55 mcg folate; 8 mg cholesterol; 14 g sugars; 291 IU vitamin A; 0 mg vitamin C; 34 mg calcium; 1 mg iron; 157 mg sodium; 60 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 other carbohydrate, 1 fat
