November 01, 2019cake
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.