L
Luckytrim
Guest
Red Velvet Cake
1 cup oat flour
1/2 cup high gluten flour 1 cup almond flour
2/3 cup Dutch processed cocoa 1 Tablespoon baking powder 1 cup Splenda
3/2 cup Diabetisweet
4/2 teaspoon salt 8 large egg whites (at room temperature)
5/2 teaspoon cream of tartar
6/4 cup cold water 1 Tablespoon white vinegar
7/2 cup soured cream (make "sour" with vinegar -- see directions.) 4 large egg yolks
8/3 cup oil 2 1/2 Tablespoons red food color 2 teaspoons vanilla extract 1 teaspoon
liquid sweetener
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325
F. In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda,
Diabetisweet, baking powder, cocoa, 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 a small bowl, mix cold water with egg yolks and whisk well. Add oil,
vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour
effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.
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 20-30 minutes turning half-way through. Keep an eye
on them and don't over bake. 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:
White Frosting
4 oz. package of cream cheese - at room temperature
9/2 cup unsalted butter (1 stick), softened
10/2 teaspoon white vanilla (to keep frosting pure white) or regular vanilla for a "cream" color
11/2 cup Splenda
12/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual.
Total carbs in whole cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8
grams per slice.
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
1 cup oat flour
1/2 cup high gluten flour 1 cup almond flour
2/3 cup Dutch processed cocoa 1 Tablespoon baking powder 1 cup Splenda
3/2 cup Diabetisweet
4/2 teaspoon salt 8 large egg whites (at room temperature)
5/2 teaspoon cream of tartar
6/4 cup cold water 1 Tablespoon white vinegar
7/2 cup soured cream (make "sour" with vinegar -- see directions.) 4 large egg yolks
8/3 cup oil 2 1/2 Tablespoons red food color 2 teaspoons vanilla extract 1 teaspoon
liquid sweetener
Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325
F. In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda,
Diabetisweet, baking powder, cocoa, 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 a small bowl, mix cold water with egg yolks and whisk well. Add oil,
vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour
effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.
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 20-30 minutes turning half-way through. Keep an eye
on them and don't over bake. 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:
White Frosting
4 oz. package of cream cheese - at room temperature
9/2 cup unsalted butter (1 stick), softened
10/2 teaspoon white vanilla (to keep frosting pure white) or regular vanilla for a "cream" color
11/2 cup Splenda
12/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual.
Total carbs in whole cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8
grams per slice.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/