[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Classic Birthday Cake
This wonderful birthday is 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. (The cake itself tastes like a cross between a classic white bakery cake and
a high-carb cake donut — really moist and very good!)
Grease and flour (use the gluten flour) two 8" or 9" round
cake pans. Preheat oven to 325°F.
- 1 1/2 cups high gluten flour
- 1 cup almond flour
- 1 cup granulated Splenda
- 1/4 cup Erythritol
- 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
In large mixing bowl, sift together high gluten flour, almond flour,
granulated Splenda, Erythritol, baking powder, mace, and salt. Set
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 325°F for 20 to 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:
Very Berry Frosting
Whip all ingredients together until smooth. Frost cake as usual.
- 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
Total net carbs in whole cake: 96. Cut into 16 pieces for 6 grams net carbs per slice or
12 pieces for 8 grams net carbs per slice.