Plain Layer Cake
|Cake flour||2 Cup (32 tbs), sifted|
|Baking powder||2 1⁄2 Teaspoon|
|Margarine/Butter/shortening||1⁄2 Cup (8 tbs)|
|Granulated fructose/Sugar twin||1⁄2 Cup (8 tbs)|
|Vanilla extract/Almond extract||1 Teaspoon|
|Low fat milk||2⁄3 Cup (10.67 tbs)|
Preheat oven to 325Â°.
Oil an 8-inch layer cake pan with butter-flavored Pam, butter, or margarine, or use a nonstick pan.
In a bowl, sift flour and baking powder together twice.
In a large bowl, cream margarine with fructose until light and fluffy.
Add beaten egg yolks and beat thoroughly.
Add vanilla to milk.
To the creamed mixture, add the dry ingredients alternately with the milk in small amounts, beating well after each addition.
Scrape sides of bowl to incorporate all ingredients.
In a small bowl, beat egg whites until stiff peaks form.
Fold into the mixture.
Pour mixture into prepared pan and bake for 25 to 40 minutes or until knife inserted in center comes out clean.
Remove from oven and cool for 10 minutes.
Loosen edges, invert, and cool on rack.
When thoroughly cooled, carefully slice in half to make two layers.
Use the filling and topping of your choice.