Strawberry Layer Cake
|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|
Lightly oil a 6-8 in. (15-20 cm) skillet or griddle and heat it over low flame on the top of the stove.
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.