[carlo3b]

There are many ingredients in this recipe that are not normally found in typical kitchens. However, I recommend that you consider stocking a few of these specialty additives and items to aid in baking and cooking for Low Carb results. The trick in keeping your eating habits in check is variety and it takes getting used to making new and exciting menu items.. This is a wonderful start but you will have to go shopping!

  LowCarb Red Velveteen Cake 

• 1 cup oat flour
• 1/2 cup high gluten flour
• 1 cup almond flour
• 1/3 cup Dutch processed cocoa
• 1 Tablespoon baking powder
• 1 cup Splenda
• 1/2 cup Diabetisweet
• 1/2 teaspoon salt
• 8 large egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• 1/4 cup cold water
• 1 Tablespoon white vinegar
• 1/2 cup soured cream,* or vanilla yogurt
• 4 large egg yolks
• 1/3 cup oil
• 2 1/2 Tablespoons red food color
• 2 teaspoons vanilla extract
• 1 teaspoon liquid sweetener

Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

 In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract, liquid sweetener, and soured cream.
 Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.

Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following:
* Mix cream with vinegar in a small cup to get a mock-sour effect.
White Frosting
 

4 oz. package of cream cheese - at room temperature
1/2 cup unsalted butter (1 stick), softened
1/2 teaspoon white vanilla (to keep frosting pure white)
  or regular vanilla for a "cream" color
1/2 cup Splenda
1/2 cup heavy whipping cream Whip all ingredients together until smooth. Frost cake as usual.

Approx.  carbs entire cake: 110.  Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8 grams per slice.

[Ben Chad]

muchas gracias - va a tratar pronto

[Tuscaloosa Goldfinch]

Re: Red Velvet Cake --- you're a saint. How about carrot cake? (I know, the carrots.) sigh.

I did have a recipe somewhere for some kind of toastable eggwhite concoction, baked in rounds, which could be used for hamburger buns or breakfast toast if sprinkled with splenda and cinnamon.

This week I found a low carb milk in the grocery store. It wasn't bad. I mix splenda with it and add vanilla. If you put it in the freezer for a while it's almost like a milkshake.