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
• 2 cups heavy or whipping cream
• 2 tablespoons Jello Sugar Free Pudding Powder
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract

Instructions

• Preheat oven to 350°.
• Spray a nonstick 9 inch round pan with nonstick cooking spray and line with a parchment or waxed paper round.
• 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. This takes a good 20 minutes, so be patient.
• Slowly blend in on low speed, 1/4 cup hot tap water (NOT boiling)about a teaspoon at a time, then 1 teaspoon 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 near center, 20 to 25 minutes. Turn onto cooling rack and peel off paper. Cool completely.
• Whip the heavy cream, the remaining vanilla 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.