- 8
Ingredients
- 1/4 cup sugar
- 1 large egg
- 2 large egg whites
- 1 1/2 teaspoons vanilla extract
- 1/4 cup canola oil
- 3/4 cup no-calorie granulated sweetener (or 18 packets*)
- 1 cup low-fat buttermilk
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons powdered sugar
Preparation
Step 1
1. Preheat the oven to 350°F. Coat an 8″ round (or 9-inch square**) baking pan with nonstick baking spray.
2. In a large bowl, whisk together the sugar and eggs until the mixture is frothy and thick. Add the vanilla, oil, sweetener, and buttermilk. Beat with a whisk for 1 to 2 more minutes, or well mixed.
3. Sift the flour, baking powder, and baking soda into the wet ingredients. Whisk vigorously for 1 to 2 minutes, or until the batter is smooth (having a bit more air bubbles than usual is normal. Beat until mostly smooth).
4. Pour the batter into the prepared pan and tap the pan on the counter to level the surface and to reduce bubbles.
5. Bake for 22 to 24 minutes, until the center springs back when touched, or a toothpick inserted into the center comes out clean. Do not overbake. Cool the cake on a wire rack. Dust with powdered sugar before serving.
*Either sucralose of Truvia packets may be used
**Be sure to check the 9-inch square at 22 minutes
TIP: To make this care with 100% real sugar, use 3/4 cup sugar total beating it with the eggs and oil before adding the vanilla and buttermilk. Bake for 30 minutes, or until center springs back when touched gently. Cake will have a rustic uneven colored top when compared to box mixes (which I find rather attractive).
Serves 8
(1/8 of cake with powdered sugar) Calories 175