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  Low Carb Luxury Recipe!

Classic Birthday Cake

Reminder: This is a Specialty Ingredient Recipe.
It requires pre-packaged items as outlined below.

To order DiabetiSweet (an Isomalt/Ace-K mix), go to Diabetic Promotions.
  (Many pharmacies now carry Diabetisweet with other diabetic supplies.)
  (See our product spotlight page for more info.)

LorAnn Specialty Oils and Flavors are available from
  The Low Carb Connoisseur and King Arthur Flour Baker's Catalogue.

This year my husband made this wonderful birthday cake for me. It was really delicious. A little higher in carbs than some low-carb desserts, but amazingly low-carb for the great taste and texture it delivers. And birthdays come but once a year. This one should keep you from being tempted to indulge in something you'll regret. And while it contains a lot of ingredients, it's pretty easy to make... I mean - my husband managed this one and the photo below shows his results. (The cake itself tastes like a cross between a classic white bakery cake and a high-carb cake donut - really moist and very good!)

Ingredients:
  • 1 1/2 cups high gluten flour
  • 1 cup almond flour
  • 1 cup granulated Splenda
  • 1/4 cup Diabetisweet
  • 1 Tablespoon baking powder
  • 1/2 teaspoon finely ground mace
  • 1/2 teaspoon salt
  • 8 large egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup cold water
  • 4 large egg yolks
  • 1/3 cup oil (I use sweet almond oil)
  • 1 teaspoon LorAnn Princess Cake Flavor
  • 2 teaspoons vanilla extract
  • 1 teaspoon liquid sweetener

Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325F.

In large mixing bowl, sift together high gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, mace, 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 water with egg yolks and whisk well. Add oil, Princess cake flavor, vanilla extract and liquid sweetener. 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 325F 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 or use the following:

Birthday Cake
Very Berry Frosting Ingredients:
  • 4 oz. package of cream cheese - at room temperature
  • 1/2 cup unsalted butter (1 stick), softened
  • 2 Tablespoons low carb sugarfree berry flavored jam
    (we use e.d. smith's Blueberry preserves)
  • 1/2 teaspoon LorAnn Royal Raspberry oil
    (or your favorite berry extract)
  • 1/2 cup Splenda
  • 1/2 cup heavy whipping cream


Whip all ingredients together until smooth. Frost cake as usual.

Total carbs in whole cake: 96. Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.



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