*Most of my "diabetic" recipes use Splenda because Splenda and Sugar can be used interchangeably without having to alter the measurements. Also, Splenda doesn't contain aspartame. But this recipe is older than Splenda, and it does not specify whether to use Sweet N' Low or Equal.*
ITALIAN SPONGE CAKE
(Diabetic Friendly and Gluten Free)
5 eggs, separated, at room temperature
4 1/2 packets artificial sweetener
1 Tablespoon plus 1 tsp. Vanilla
1/2 tsp. grated lemon rind
3 Tbsp. Soy flour *may substitute all purpose flour*
4 Tbsp. heavy (whipping) cream
1/2 tsp. cream of tartar
Preheat oven to 325 degrees F. Grease a layer cake pan with butter or oil.
Place egg yolks and sugar substitute in bowl. Beat with electric hand mixer until well blended. Add vanilla and lemon rind. Continue to beat and add soy flour 1 Tbsp. at a time. Beat until well blended. Add heavy cream. Set aside.
Beat egg whites with cream of tartar until stiff. Fold yolk mixture into whites with an under-and-over movement. Be careful not to break down egg whites. Turn into prepared layer cake pan.
Bake until done, about 30 minutes.
Makes 8 servings
ITALIAN SPONGE CAKE
(Diabetic Friendly and Gluten Free)
5 eggs, separated, at room temperature
4 1/2 packets artificial sweetener
1 Tablespoon plus 1 tsp. Vanilla
1/2 tsp. grated lemon rind
3 Tbsp. Soy flour *may substitute all purpose flour*
4 Tbsp. heavy (whipping) cream
1/2 tsp. cream of tartar
Preheat oven to 325 degrees F. Grease a layer cake pan with butter or oil.
Place egg yolks and sugar substitute in bowl. Beat with electric hand mixer until well blended. Add vanilla and lemon rind. Continue to beat and add soy flour 1 Tbsp. at a time. Beat until well blended. Add heavy cream. Set aside.
Beat egg whites with cream of tartar until stiff. Fold yolk mixture into whites with an under-and-over movement. Be careful not to break down egg whites. Turn into prepared layer cake pan.
Bake until done, about 30 minutes.
Makes 8 servings
MsgID: 3156354
Shared by: flhomeschoolmom
In reply to: Recipe: Italian Recipes - 08-17-14 Daily Recipe ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: flhomeschoolmom
In reply to: Recipe: Italian Recipes - 08-17-14 Daily Recipe ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Italian Recipes - 08-17-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Summery Stuffed Shells (using shrimp, spinach and ricotta) |
Betsy at Recipelink.com | |
3 | Recipe: Roasted Garlic and Parmesan Noodles |
Betsy at Recipelink.com | |
4 | Recipe: Chicken Cacciatore (using sun-dried tomatoes, mushrooms and white wine) |
flhomeschoolmom | |
5 | Recipe: Blackened Beef with a Basil and Parsley Cream Sauce |
flhomeschoolmom | |
6 | Recipe: Italian Sponge Cake (using artificial sweetener) |
flhomeschoolmom | |
7 | Recipe: Baked Spinach Flavored with Basil and Ricotta |
flhomeschoolmom | |
8 | Recipe(tried): Bruschetta (using Kalamata olives) |
flhomeschoolmom |
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