Whipped Cream Cake

One of the only cakes that can be made with Splenda. The secret is in taking your time to beat the room temperature eggs into a bowl of thick rich whip.

For as beautiful as it is, this is quite an easy dessert. A moist Splenda sweetened sponge layer with a super thick layer of vanilla whipped cream. It really is delicious! Perfect for a holiday dress up with vanilla whipped cream and berries or tasty and moist on its own.

Decorate with any fresh berry that happens to be a star at the market. No substitutions - a cake needs a bit of regular flour with the almond flour in order to work. 

Ingredients
  • ¾ cup almond flour
  • ½ cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • ¾ cup Splenda
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
Instructions
  • Spray a nonstick 9 inch square or round pan with nonstick cooking spray and line with a piece of parchment or wax paper.
  • Blend together and set aside almond flour, all purpose flour, baking powder, and salt. Beat the eggs in a small mixer bowl until very thick and lemon colored; add Splenda and continue beating until double in volume - the eggs should be almost like whipped cream.
  • Slowly blend in on low speed, 1/4 cup hot tap water (not boiling), vanilla, and lemon extracts.
  • Quickly and thoroughly fold in the dry ingredients. Pour into prepared pan and put in oven immediately.
  • Bake until cake tests done, 20-25 minutes. Turn onto cooling rack and peel off paper. Cool completely.
  • Whip the heavy cream and instant pudding powder until thick and fluffy.
  • Split layer, fill and frost with the thick whipped cream.
  • Arrange fresh berries on cake just before serving.

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