Recipe by Sarah Phillips © 1999 Sarah Phillips CraftyBaking.com, Healthy Oven is a registered trademark of Sarah Phillips
Variation: Healthy Oven Sugar-Free Chocolate Cake
At the request of many bakers, I developed this Lower-in-Carb / Sugar Free White Cake Recipe. It was not easy to do! I not only had to develop a brand new recipe, but also mixing techniques to handle the sugar replacer, Splenda® Brand, in the recipe. Once traditional ingredients are substituted, mixing and baking techniques change so the cake will bake.
The cake will not brown on top as traditional ones do because of my using 100% Splenda® rather than sugar. Watch the baking time carefully as cakes made with this sugar substitute may bake more quickly than those made with sugar. If you use the Splenda/Sugar Blend product, you will find more browning because of the presence of sugar. Serve the cake with my Sugar Free Whipped Pudding Topping.
CAKE RECIPE HELP /
via email: "thank you for your wonderful recipe for a sugar free cake. I tried several recommended on other sites and they were all awful. But I am very happy with your recipe and will use it for my mother's birthday!"
Bitte, Premium Member, Says: "Hi Sarah, I made your sugar free cake (and I) flavored it with licorice. It was wonderful. I saw your hint that it wouldn't brown because it had no sugar so instead of using a full cup of Splenda I used half a cup of that and a quarter cup of Splenda Blend. I did have to bake it about 10 minutes longer than the recipe called for but I think that may have had to do with using 3" tall pans. It browned very well. It was the first ever (sugar-free) scratch cake I've ever had success with."