I learned whenever I use low calorie sweetener, the result of the cake is never fluffy as when we use regular granulated sugar. However, the cake is tasty and obv. a little healthier rather than using regular granulated sugar 🙂
You can subs the low calorie sweetener with regular granulated sugar obv.!
1 1/2 cups flour
1 box of fresh blueberries ( did not use the whole though)
2 yolks
5 packets of low calorie sweetener
1 tbsp vanilla extract
2 egg whites
12-15 packets of low calorie sweetener (I used Splenda)
1/3 cup milk
1/2 cup margarine
1 tbsp of flour
a dash of salt if desired, margarine already salty though
a dash of fresh ground nutmeg
1 tsp baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
Cream margarine and 12 packets sweetener until fluffy. Add (salt and) vanilla. Separate eggs and reserve the whites. Add egg yolks to the margarine mixture; beat until creamy.
Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
In a separate bowl, beat whites until soft peaks form. Add 5 packets of sweetener, 1 at a time, and beat until stiff peaks form.
Fold egg whites into batter. Pour into prepared pan.
Bake for 50 minutes, or until cake tests done.
Blueberry Cake
Ingredients
- 1 1/2 cups flour
- 1 box of fresh blueberries did not use the whole though
- 2 yolks
- 5 packets of low calorie sweetener
- 1 tbsp vanilla extract
- 2 egg whites
- 12-15 packets of low calorie sweetener I used Splenda
- 1/3 cup milk
- 1/2 cup margarine
- 1 tbsp of flour
- a dash of salt if desired margarine already salty though
- a dash of fresh ground nutmeg
- 1 tsp baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- Cream margarine and 12 packets sweetener until fluffy. Add (salt and) vanilla. Separate eggs and reserve the whites. Add egg yolks to the margarine mixture; beat until creamy.
- Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
- In a separate bowl, beat whites until soft peaks form. Add 5 packets of sweetener, 1 at a time, and beat until stiff peaks form.
- Fold egg whites into batter. Pour into prepared pan.
- Bake for 50 minutes, or until cake tests done.
