In my last post I share with you my “elevation” discovery, so this has been the week of baking cake 1-? Each one I baked was getting lighter, so I knew I was on the right track.
As promised I have updated the recipe in my e-book, and also posted the new one here.
I was so excited as I watched it rise. Having 2 inch high pans, it is not hard to tell that the edges are already at the 1 1/2 mark on the sides.
I even measured them, to make sure. The best part of all, was the taste test. The texture was moist but light, which was exactly what I was after.
I also baked it 39 minutes. * With the addition of the mayo and oil combo, you can bake it a bit more without drying out your cake.
Now it is ready for some strawberries, and whipped cream to be added later tonight. Yum!!
You can upload the recipe at the end of this post.
One more thing- this time I mixed my eggs, sugar, mayo,oil, and liquids first, letting them set while I got the rest of the ingredients ready. The longer the Splenda or any other sugar substitute has to dissolve before you stir it into your dry ingredients, the better.
**I suggest that you try this single layer version. DO NOT DOUBLE THIS RECIPE. Bake in small batches for additional layers. I find that if I double the recipe, it does not rise as well. Why? I haven’t a clue. So… if you like the cake, and want a double layer, just get the second one ready to put together while the first one is baking.
Just so you know-you can dink around with the baking powder a bit, as your elevation will make a difference. If you need to experiment, try adding or subtracting be 1/8 tsps. The same goes for the Guar Gum. Nothing is written in stone here. Less is better.
This single layer version is about 7 carbs per 1/12 the of the cake. I you add fruit, then you need to add those carbs , too. Even if doubled, this cake with whipped cream frosting, still is less than the average piece of bread. I works for me. 🙂