Lemon Cake Almost Sugar Free

Submitted by internetnut

"I have not tried this recipe. I got this recipe from Group Recipes. I plan to use Splenda for baking for the sugar."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 12

ingredients

• aerosol baker's spray with flour
• 3 tablespoons reduced fat margarine
• 3⁄4 cup egg substitute
• 3 tablespoons sugar
• 5 (1 g) packets Splenda sugar substitute
• 1⁄4 cup very hot water
• 1 tablespoon fresh lemon juice
• 1⁄2 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1 1⁄2 cups cake flour, sifted
• 2 teaspoons baking powder
• 6 large egg whites
• 1 pinch salt

directions

1. Preheat the oven to 325°F.
2. Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
3. Melt the margarine and set aside to cool. Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest. Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.
4. Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done. Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.
5. This cakes lends itself to all kinds of garnishes. Cut it in half and fill with nonfat sugarless frozen whipped topping and fresh or thawed frozen sliced berries for a festive dessert. Or serve it plain with hot tea for an afternoon treat.

Reviews

[Ian Magary]

I tried the recipe "as is" and the cake barley rose 1 inch in the 10" cake pan I used. Instead of tasting like a cake, it tasted more like a breakfast dutch baby. Definately not very lemony and definately not very sweet. With all the whipped egg it had the consistancy of a angel food cake, but with less taste. I covered the cake with a sweet / sour mixture of splenda and lemon juice to give it a boost and the I decided to use it as the base for a strawberry shortcake, for which it was better suited. Next time I'll try a regular cake recipe substituting splenda sugar replacement for any sugar required and apple sauce for any fat required. The chef did warn the public that they had not tried the recipe yet, so I knew it was an experiment of sorts... anyone else have better luck?