 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
|
I have not tried this recipe. I got the recipe from The Low Carb Cookbook. Serve it with clouds of whipped cream, flavored with a drop of almond extract and a little mace. I plan to use all Equal or Splenda in this in place of the sugar. Ingredients:
1 1/4 cups cake flour |
1 cup almond flour |
24 teaspoons equal sugar substitute (24 packets) |
1/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 cup cold water |
1/3 cup vegetable oil |
4 large egg yolks |
1 teaspoon pure vanilla extract |
1 teaspoon pure orange oil |
2 teaspoons grated orange zest |
8 large egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat oven to 325. Have ready a 12 cup bunt pan, ungreased.
2. Combine the flours, equal, sugar, baking powder, and salt in a mixing bowl and beat in the water, oil, egg yolks, vanilla, orange oil, and orange zest.
3. In an electric mixer, beat the egg whites until you have soft peaks. Add the cream of tartar and beat until they stand in stiff peaks. Stir 1/3 of the egg whites into the flour mixture, then add the flour mixture back into the egg whites, folding in with a rubber spatula. Pour the batter into the pan and bake for 1 hour or longer, until the surface springs back when touched lightly.
4. Cool the cake in the pan on a baking rack for 10 minutes, then invert and release the cake onto the rack to continue cooling.
|
|