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Yeast Cake

Diabetic.Foodie's picture
  Sugar free cake mix 8 Ounce
  Egg white 1
  Dry yeast 1⁄4 Ounce
  Warm water 2⁄3 Cup (10.67 tbs) (Not Hot)

Combine cake mix, egg white, yeast, and warm water in a mixing bowl.
Beat on low for 1 minute.
Continue beating on high 5 minutes more.
Batter will be very thick.
Grease and flour a 9 in. (23 cm) round cake pan.
Cut a piece of wax paper the size of the bottom of the pan.
Fit into the cake pan.
Transfer batter to pan.
Place a paper towel or wax paper over cake pan.
Allow to rise in a warm draft-free area for at least 4 hours. (This cake can rise in the refrigerator in a cake pan covered with wax paper while you are at work during the day or overnight, if you wish to bake it 8 or more hours later.) Bake at 350°F (175°C) for 25 to 30 minutes or until tester inserted in middle comes out clean.
Cool for 10 minutes in the pan.
Turn cake out onto a cooling rack.
Remove wax paper.
Cool completely.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 0.04 g0.21%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1656.9 mg69%

Total Carbohydrates 3 g1%

Dietary Fiber 1.5 g6%

Sugars 0.2 g

Protein 182 g363.3%

Vitamin A 0% Vitamin C 0.04%

Calcium 640% Iron 6.7%

*Based on a 2000 Calorie diet

Yeast Cake Recipe