Birthday is the great moment in live, with growing up the last memory people can using as experience, take the good ones and throw away the bad. For birthday celebrate absolutely cake is the one important things, but how about people have diabetic sufferer, should they’re avoid this primarily serve.
Don’t worry there is recipes Cake for Diabetes:
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jams
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inches round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Adding egg; beat until mixture is fluffy. Stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done and when it cool then spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.
Don’t worry there is recipes Cake for Diabetes:
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jams
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inches round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Adding egg; beat until mixture is fluffy. Stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done and when it cool then spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped topping before putting it on top of cake.
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