Sunshine Cake
6.9g
Net Carbs
13.7g
Protein
19.5g
Fat
2.2g
Fiber
264
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 9 large Egg Yolks
- 1/2 teaspoon Cream Of Tartar
- 1 3/4 cups Whole Grain Soy Flour
- 12 large Egg Whites
- 1/4 teaspoon Salt
- 1 cup Spenda Cup for Cup
- 8 tablespoons Canola Vegetable Oil
- 3/4 cup Tap Water
- 3 teaspoons Orange Zest
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 teaspoons Vanilla Extract
Directions:
- Preheat oven to 325°F. In a large bowl combine soy flour, baking powder and salt.
- In another large bowl, beat yolks and half of the sugar substitute (1/2 cup) with an electric mixer on medium-high speed, until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in water, oil, zest and vanilla. Fold yolk mixture into dry ingredients until just combined.
- In another large bowl, beat whites and cream and tartar with an electric mixer on high speed until foamy, about 2 minutes. Add remaining sugar substitute (1/2 cup) and beat until stiff (but not dry) peaks form, about 3 more minutes.
- Using a rubber spatula, gently fold 1/3 of the whites into the batter to lighten. Gently fold in another 1/3 of the whites until incorporated and then repeat with the remaining 1/3 until just-combined (do not over mix).
- Pour batter into an ungreased 10 tube pan and bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. Invert cake in pan and cool completely.
- To unmold, use a thin metal spatula to loosen cake from sides of pan and turn out onto a platter. Makes 10 servings.
