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Strawberry Layer Cake Recipe
|Egg/Equivalent egg substitute||3|
|Sugar||1⁄4 Cup (4 tbs)|
|Concentrated acesulfame k||75 Gram (Three 25 Gram Package)|
|Flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||8 Teaspoon, melted|
|Applesauce||1 Cup (16 tbs), unsweetened|
|Frozen strawberries||10 Ounce, defrosted and unsweetened|
Serving size: Complete recipe
Calories 1420 Calories from Fat 436
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 25.5 g127.4%
Trans Fat 0 g
Cholesterol 720.4 mg
Sodium 1016.7 mg42.4%
Total Carbohydrates 218 g72.5%
Dietary Fiber 12.3 g49.1%
Sugars 100.2 g
Protein 34 g67.5%
Vitamin A 37.4% Vitamin C 201.6%
Calcium 89.7% Iron 67.2%
*Based on a 2000 Calorie diet
Beat the eggs, sugar, and acesulfame-K in a mixing bowl on high speed until they are thick.
Sift together the flour and baking powder.
Add the flour mixture to the egg mixture and mix gendy by hand.
Add the margarine and mix gently.
Pour about 1/2 cup (125 mL) of batter into the heated skillet; the batter should cover the bottom of the pan and be about the thickness of a pancake.
Bake in a preheated 375°F (180°C) oven for 5 minutes, until the cake is lightly browned.
Use a spatula to remove the layer to a serving plate.
Pour another 1/2 cup (125 mL) of batter into the skillet, and repeat.
Blend the applesauce and strawberries together.
Spread a layer of fruit between each of the three layers and on the top.
Add your favorite whipped topping.