Tuesday, July 01, 2008 - 0 Comments
This patriotic dessert is perfect for the 4th of July. It's soft vanilla cake topped with a layer of whipped cream and berries from the Atkins Diet.
Servings: 10
Prep time: 15 minutes
Bake time: 30 minutes
Ingredients:
1 3/4 cup soya powder or sifted soy flour
1 tablespoon baking powder
1 cup granular sugar substitute
1/4 teaspoon salt
2 teaspoons lemon zest
9 large eggs, at room temperature, separated
3/4 cup cold water
1/2 cup vegetable oil
4 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar
1 cup heavy cream
2 tablespoons granular sugar substitute
1 quart strawberries, halved 1/2 cup blueberries
Directions:
1. Preheat oven to 350F. Line a 13 x 9 baking pan with parchment paper.
2. In a large bowl whisk soy powder, baking soda, sugar substitute, salt and zest. Combine yolks, water, oil and 2 teaspoons vanilla extract. Slowly add the liquid mixture into the dry mixture, whisking until just combined.
3. With an electric mixer on high, beat whites and cream of tartar until stiff peaks form, about 4 minutes.
4. Using a rubber spatula, fold whites into batter in three additions. Pour batter into prepared pan, spread evenly and smooth top. Bake 25 to 30 minutes until toothpick inserted in center comes out clean and sides have just started to pull away from the pan. Allow cake to cool completely, about 1 hour.
5. Transfer cake to a serving platter, running a sharp knife around the side to help release. Insert strips of waxed paper underneath cake. With an electric mixer on high, beat cream, remaining 2 teaspoons vanilla extract and sugar substitute until soft peaks form. Using a metal spatula, spread whipped cream in an even layer on top and sides of cake.
6. Form stars by arranging blueberries in upper left corner of cake to form a 4x3 blue square. Form "stripes" by arranging strawberries in 4 equally-spaced horizontal lines across cake.
Nutrition
Calories: 342
Fat: 25 grams
Protein: 15 grams
Carbohydrates: 15 grams
Fiber: 4 grams
Net Carbs: 10 grams
Recipe from Atkins.com.
Servings: 10
Prep time: 15 minutes
Bake time: 30 minutes
Ingredients:
1 3/4 cup soya powder or sifted soy flour
1 tablespoon baking powder
1 cup granular sugar substitute
1/4 teaspoon salt
2 teaspoons lemon zest
9 large eggs, at room temperature, separated
3/4 cup cold water
1/2 cup vegetable oil
4 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar
1 cup heavy cream
2 tablespoons granular sugar substitute
1 quart strawberries, halved 1/2 cup blueberries
Directions:
1. Preheat oven to 350F. Line a 13 x 9 baking pan with parchment paper.
2. In a large bowl whisk soy powder, baking soda, sugar substitute, salt and zest. Combine yolks, water, oil and 2 teaspoons vanilla extract. Slowly add the liquid mixture into the dry mixture, whisking until just combined.
3. With an electric mixer on high, beat whites and cream of tartar until stiff peaks form, about 4 minutes.
4. Using a rubber spatula, fold whites into batter in three additions. Pour batter into prepared pan, spread evenly and smooth top. Bake 25 to 30 minutes until toothpick inserted in center comes out clean and sides have just started to pull away from the pan. Allow cake to cool completely, about 1 hour.
5. Transfer cake to a serving platter, running a sharp knife around the side to help release. Insert strips of waxed paper underneath cake. With an electric mixer on high, beat cream, remaining 2 teaspoons vanilla extract and sugar substitute until soft peaks form. Using a metal spatula, spread whipped cream in an even layer on top and sides of cake.
6. Form stars by arranging blueberries in upper left corner of cake to form a 4x3 blue square. Form "stripes" by arranging strawberries in 4 equally-spaced horizontal lines across cake.
Nutrition
Calories: 342
Fat: 25 grams
Protein: 15 grams
Carbohydrates: 15 grams
Fiber: 4 grams
Net Carbs: 10 grams
Recipe from Atkins.com.
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