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Plain Layer Cake Recipe
|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Margarine/Butter/shortening||1⁄2 Cup (8 tbs)|
|Granulated fructose/Sugar twin||1⁄2 Cup (8 tbs)|
|Vanilla extract/Almond extract||1 Teaspoon|
|Low fat milk||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2542 Calories from Fat 900
% Daily Value*
Total Fat 100 g154.6%
Saturated Fat 18.5 g92.4%
Trans Fat 0 g
Cholesterol 373.3 mg
Sodium 1211.6 mg50.5%
Total Carbohydrates 369 g123%
Dietary Fiber 31 g124%
Sugars 49.9 g
Protein 58 g115.8%
Vitamin A 86.5% Vitamin C 2.8%
Calcium 136.4% Iron 13.3%
*Based on a 2000 Calorie diet
Oil an 8-inch layer cake pan with butter-flavored Pam, butter, or margarine, or use a nonstick pan.
In a bowl, sift flour and baking powder together twice.
In a large bowl, cream margarine with fructose until light and fluffy.
Add beaten egg yolks and beat thoroughly.
Add vanilla to milk.
To the creamed mixture, add the dry ingredients alternately with the milk in small amounts, beating well after each addition.
Scrape sides of bowl to incorporate all ingredients.
In a small bowl, beat egg whites until stiff peaks form.
Fold into the mixture.
Pour mixture into prepared pan and bake for 25 to 40 minutes or until knife inserted in center comes out clean.
Remove from oven and cool for 10 minutes.
Loosen edges, invert, and cool on rack.
When thoroughly cooled, carefully slice in half to make two layers.
Use the filling and topping of your choice.