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3 eggs, separated
Beat egg yolks until light. Stir in remaining ingredients. In another bowl, beat egg whites until stiff and fold into yolk mixture. Pour into a lightly greased, 8" square pan. Bake in a 350°F oven for 30-35 minutes.
Poster's Notes:
Variations:
Sugar-free nut cake: Fold 1/3 cup of chopped nuts into batter before baking.
Sugar-free marble cake: Remove 1/4 of batter to a small bowl. Stir into it 2 tablespoons of cocoa combined with 2 sugar substitute tablets dissolved in 1 teaspoon of hot water. Pour 1/3 of white batter into a lightly greased, 8" pan or a
9"x5" loaf pan. Pour cocoa mixture on top and spread with remaining white mixture.
Cut through batter at 2" intervals to marbleize. Bake as directed.
I use the wax paper here in Israel and I don't grease it. I've made the regular variation and the nut one & they were both very good. The others I didn't make yet. Enjoy!
Posted by Shany Stefansky
1/4 cup vegetable oil
1/2 cup frozen apple or orange juice concentrate
10 tablets sugar substitute, dissolved in 2 tablespoons hot water
1 teaspoon grated orange rind, optional
1/4 teaspoon salt
1 cup flour
1-1/2 teaspoons baking powder
A light tasty cake, with variations. You'd never guess it was sugar-free. You can double the recipe and pour batter into a 9"x13" Teflon or lightly greased pan.
Sugar-free chocolate cake: Combine 3 tablespoons of cocoa with 3 additional sugar substitute tablets dissolved in 1 tablespoon of hot water and add to batter.