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    You are in: Home / Recipes / Diabetic Spring Fling Layered White Cake Recipe
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    Diabetic Spring Fling Layered White Cake

    Diabetic Spring Fling Layered White Cake. Photo by Dwynnie

    1/1 Photo of Diabetic Spring Fling Layered White Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    45 mins

    25 mins

    Pvt Amys Mom's Note:

    White cake layered with strawberries and Apricot preserves. I searched the internet for a cake that I could make as a special treat (birthday) for a good friend that is diabetic. He thought it was wonderful and was quite flattered that I took the time to make it. This is not difficult to make, but there are alot of steps to it. I am not "used to" the taste of the fat free cream cheese, and quite honestly, do not like the frosting. UPDATE: My daughter used this cake recipe and "Absolutely Sugar Free" Frosting (Absolutely Sugar Free Frosting) to do a wedding cake - Awesome together!!! Much better than the cream cheese frosting listed with the recipe!

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    Ingredients:

    Serves: 18

    Yield:

    1/2 inc ...

    Units: US | Metric

    CAKE

    ICING

    FILLING

    • 3/4 cup low-sugar apricot preserves
    • 1 pint strawberry, thinly sliced

    Directions:

    1. 1
      Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
    2. 2
      MAKE CAKE.
    3. 3
      Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
    4. 4
      Add softened butter, mix on low speed about 2-3 minutes.
    5. 5
      Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
    6. 6
      Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
    7. 7
      Pour cake batter into prepared pans.
    8. 8
      Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
    9. 9
      Allow cake to cook in pans 10-15 minutes.
    10. 10
      Remove from pans and cool on wire racks until ready to Ice.
    11. 11
      PREPARE ICING.
    12. 12
      Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
    13. 13
      Add cream cheese, mix until lump free, about 1 minute.
    14. 14
      Scrape sides of bowl and add vanilla, mix well.
    15. 15
      ASSEMBLE CAKE.
    16. 16
      Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
    17. 17
      Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
    18. 18
      Top with 1/3 of the sliced strawberries.
    19. 19
      Repeat process until all layers are assembled.
    20. 20
      Ice cake.

    Ratings & Reviews:

    • on December 18, 2010

      55

      I made this a few years ago for my diabetic mother's birthday. I wish I took a picture b/c it came out so beautiful. It was good. But the five star rating is b/c of how well it tasted with the "absolutely sugar free" frosting you suggested pairing up with this cake. I used the extra frosting to dip my strawberries in. Very yummy. I usually get the worst aftertaste with sugar free items, but the frosting didn't give me that yucky aftertaste. Thank you for bringing a smile to my mothers face on her birthday. Will make again :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2007

      55

      I made this cake for my cousin and it was great!!! I did use the "Absolutely Sugar Free" Frosting (using White Chocolate pudding mix) which was a very good frosting! I could barely tell that it was (essentially) sugar free! We even had a taste test with a bakery sugar free cake and this cake won! I did make a few minor changes--I used sugar free apricot preserves and I also used frozen strawberries (stronger flavor). Next time I will slice the strawberries thicker. I will also use 8 in. instead of 9 in. cake pans for a little more height to make it easier to cut the cakes in half!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2005

      55

      Wonderful flavor and texture. I took this cake to a church potluck recently because several members are diabetics. WOW! you should of heard what everyone was saying about it. I was asked for the recipe many times. I took the few remaining pieces to my Father In Law who is also a diabetic and his only complaint was the cream cheese frosting (he doesn't know what is good anyway.) I made it in a 9 x 13 cake pan, I have a cake slicer to divide it in half. I recommend this cake to everyone.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Diabetic Spring Fling Layered White Cake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 269.8
     
    Calories from Fat 114
    42%
    Total Fat 12.6 g
    19%
    Saturated Fat 7.8 g
    39%
    Cholesterol 35.3 mg
    11%
    Sodium 363.1 mg
    15%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 6.2 g
    25%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    Splenda granular

    Splenda granular

    low-sugar apricot preserves

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