J’s Neopolitan Cake

Since I was a kid I have always loved the ice cream that came with three flavors in one carton- chocolate, vanilla, and strawberry.  So…. with that yummy combo in mind I set to work creating another low carb cake with those same great flavors.

 

I used one layer of the Cinnamon Chocolate Cake, and one layer of the basic yellow cake in my recipe book.

The icing is made with the basic whipped cream frosting( the 2 1/2 cups of cream version) I have shared with you before, only this time I added about 1 1/2 tsps of SF strawberry jello mix to give it a beautiful color and a pleasant strawberry flavor.   I used 2/3 cup Splenda, but you can add as much or as little as you like.  Mine was not a bit to sweet.

The strawberry filling was made by  washing and cutting up about 2 cups of fresh strawberries, adding some Splenda (about 1/2 cup) and set them aside for a while at room temp to make a bit of juice.   Once that happened, I used my hand blender to mash up a bit of them-NOT ALL.  Next, I stirred in 1 1/4 tsp of Guar Gum, then put them in the microwave for about 3 minutes.  The cooking process simulated making jam.  My thought was that they would hold up longer.  We’ll see.

After removing the berries , I let them cool in the refrigerator until they  were thickened .

As before with my other cakes, I sandwiched the thickened berry filling between two layers of the whipped cream frosting.  If you notice, I also used my decorator tip to make ring of shells around the top of the cake edge to help hold the remainder of the berries in place.

We just tested the product and found it definitely eatable.  🙂

*Just a note to let you know that I found that using a bit more baking powder in the basic yellow cake doesn’t hurt a bit.  This time I used  1 tablespoon for the single layer.  I will update the recipe book accordingly.

Happy Baking!

J

Oh What Elevation Can Do!!!

I recently went to my friend’s house at an elevation of 3100 ft.  I bake my pineapple cake in her oven.  Wow!  I was the nicest cake I have ever baked, including those baked with white flour and real sugar.    The layers were over 1 1/2 inches high and the texture was much lighter than the one I baked in my oven.  So, I am back to experimenting with the basic yellow oat flour cake.  It stands to reason that if the rule of thumb for higher elevations is to decrease the leavening in the recipe, then the reverse must be true for us folks down in the valley.  *See my post on leavening oat flour.

I will let you know what I find out when my new oat flour arrives.

My Cinnamon Chocolate cake always comes out great at my elevation, so some chemical reaction is happening that needs to be altered for a lighter texture in the yellow cake version.

Cocoa and Flour Substitutions _ How to Substitute Cocoa for Flour _ Flour for Cocoa

Check out the pdf above.  I thought this was interesting info, and perhaps will help in our further cake exploits.

My friends think this version with the bananas is to die for.  I added an extra 1/2 tsp of baking powder to the original recipe per instructed by the info I previously posted.  I made the vanilla whipped cream frosting, and dipped my banana slices in orange juice, then drained them in a colander.   It was perfect. Yummmm!!!

I am no Guru on this issue, just sharing my experience.  I always have to remember that I am dealing with two issues-

1)  a flour that has no gluten

2) a substitute sugar that needs special handling

Till next time-

J

Waste Not! Want Not!

In today’s world as everything is getting so expensive, those of us who want to “follow our passion,” need to find ways to cut cost where we can.  Eating low carb is not cheap!

As I was baking my Cinnamon Chocolate cake this morning, I noticed that I have started to use more wax paper instead of parchment.  I also found myself using the two pieces of wax paper to line my pans to sift my dry ingredients on.  After sifting my flour onto one piece, I place the sifter on the other and pour my measured flour into it.   Having the measured flour in the sifter, I add the other dry ingredients except the sugar.  The next step is to sift all the ingredients together, then place them in a mixing bowl.

Now the two pieces of waxed paper are free to be used to line my pans, and my counter is clean.  🙂

I know it is a little thing, but sometimes all the “little” things add up to a big bill.

Two more things-

1) I also noticed this morning that I always use extra large eggs.  Having done this for years I didn’t even think about it when I wrote my recipes.  I will add this note to the recipe e-book  “baking tips.”

I do apologize for the oversight.

2)  With the info about leavening agent I posted, I add another 1/2 tsp of baking powder to the recipe.  My previous layers have turned out just fine, but we will see what happens.

I just took them out of the oven.  They  both are slightly over 1 1/2 inches high, so don’t be afraid to add a bit more.  I have updated the recipes in my e-book, and included the egg info as well.

J

PS- I am filling this cake with bananas and whipped cream.  Yummm!

I know – a few more carbs, but who’s counting?

The Perfect Layer

As you know, as one who is always striving for perfection, I tried the alterations mentioned in the last post when making my Cinnamon Chocolate cake.  I have updated the changes in my e-book (just click on the tab above) so you can try it too.

The cake layer you see in the picture is in a 8 by 2 inch round pan.  I used wax paper in the bottom, and surrounded the pan with my towel on the sides, baking it at 345 degrees for 30 minutes.   I also mix the Splenda in with the liquid ingredients to further insure that it was dissolved.  You can see that the cake  raised beautifully, and there is no mountain in the middle.  I seriously don’t think that I can do any better than this.  At least for me, it is time to stop dink’n around.

The depth of the layers are about 1 1/2 inches, making a perfectly acceptable cake for a great presentation.  Look’s is everything, you know!  🙂

I hope you with try the recipe.

Both cakes, the yellow (pineapple version) and the chocolate have gotten rave reviews from my family.  No one can believe that they are low carb.

By the way, I think I will add a bit of cinnamon to my chocolate whipped cream frosting when I put it together this afternoon.

Happy Baking!

I added 1/2 tsp of cinnamon to the whipped cream frosting, and sprinkled a bit more on the top.  Yum…….!

This recipe would work just fine in 9 inch pans, although it would be slightly less in thickness- but it’s the taste that counts.

I also think that next time I might try adding some mint extract in the cake and icing, as chocolate and mint go so…. good together.

J

J’s Pineapple Cake

My husband says this is a winner. He was most happy to sample it this afternoon, and complained that the piece was too small. 🙂

You will notice that the cake is yellow, just like it should be.  This is a result of one of the tips I gave you on my last post.  To change the beige look of the oat flour, I add a couple of drops of yellow food coloring.  They won’t know the difference.

This creation is a result of tweaking the cinnamon chocolate cake recipe I uploaded to this sight some time ago.  I replaced the cocoa with finely ground powdered milk, used nutmeg instead of cinnamon, and Sugar Free Pineapple Gourmet syrup, instead of milk.  The filling is simply drained “no sugar added” crushed pineapple in it’s own juice, mixed with a bit of Splenda and Guar gum to thicken.  I used the 9 inch pan portions and baked it in my 8 inch pans, but you could use the 9 inch, as you are filling it with yummy pineapple.

You will notice that the pineapple is squeezed between to layers of the whipped cream icing.  I accomplished this by icing the top of the bottom layer, spooned on the filling, then iced the bottom of the top layer before putting the two together.

One twelfth of the cake is equal to about 14 carbs.  Still well under an average piece of bread.  If you leave out the pineapple filling then it reduces it to about 11.5.  Those few carbs aren’t worth it to me, so I will enjoy my pineapple, thank you!

The recipe is in my e-book.  Just click on the tab above, and go to page 27-28.

j’s Pineapple Cake

Enjoy!

J

J’s Moist Sponge Cake

I have been working on a recipe for a moist sugar free sponge cake, and I think I finally have it.  Sticking with the Mayonaise idea I share with you in making my Chocolate Cinnamon cake, I blended it with some melted butter and infused it into a simple sponge cake recipe.

Next, I added a sugar free citrus flavor to my whipped cream frosting, and got the fork out.  Yummmmm!!!

My husband just loved it.

Another reason that this is a winner, is that it can be flavored with whatever you wish- lemon, orange, vanilla etc, using zest or extract. You can also add a packet of the Citrus- on the go to your dry ingredients.

The carb count for this creation works out to 6 carbs per serving, or 1/12th of the cake-that includes the frosting.

* One thing that I did for this cake was to grind my Splenda in the processor before measuring it.  It seems to dissolve better with this method.

As for the assembly method, use what ever works best for you to get the most volume from your eggs.  I more or less use the foam cake process here, but you could separate your eggs and follow the American sponge cake method.

As you can see I served it with slightly thickened Manderine orange slices on the side.  I have included how I fixed them in the recipe.

Enjoy!!

J’s Moist Sponge Cake with Citrus Frosting

J’s Low Carb Recipe e-book

J’s Low Carb Chocolate Cinnamon Cake II

This version of the cake is iced with a combo of sugar free vanilla pudding, and whipped cream.  The icing can be made by adding 2 tablespoons of the pudding mix, 1/2 tsp vanilla and 1/2 cup of Splenda, to 1/2 cup of heavy whipping cream.  Just blend this mixture with a spatula until smooth then pour in the remaining cream from your pint carton(1 and 1/2 cups), and beat  until fluffy.

Total carb count with 2 tablespoon of mix = 12, adding 1 carb to each portion of cake.

  You can increase the amount of pudding mix to a full package if you want a heavier consistency-either way, it tastes great.

Total carb count with whole package of mix = 24, adding 2 carbs to each portion of cake.

Note **  This time, before making my cherry topping with the can of sour cherries, I actually pour off the amount of water, draining the cherries, and measured the amount.  I found that the can had about 2/3 cup of liquid.  Using 1/3 cup of the water, I stirred in 1/2 tsp of Guar gum, and 1/2 cup of Splenda, returned the drained cherries to the mix, then place it in the refrigerator to cool and set.

If after refrigerating the mixture, you find it a bit runny, don’t hesitate to stir in a bit more Guar gum, just be careful, add only 1/8th tsp at a time, stir it in an let it set in the refrigerator before attempting to add more.  The least you have to add is better.

My husband loves both versions of the cake, and stands in the kitchen waiting for the finished product.  For him, this is afternoon snack and an after dinner treat.

Poor man!!

* Tip- serve this cake at room temp.

Here is an updated version of my e-book which includes this cake recipe for 9 inch pans as well.

J’s Low Carb Recipe E-book

Happy eating!

J

Chocolate Cherry Cinnamon Cake

I have been tweaking this cake recipe for some time and finally came up with a much moister version, so I had to share it with you.

What’s the secret- mayonaise.

It seems that most of the recipes that use artificial sugars are much drier than those that have the “real’ thing as an ingredient.  So….., to solve that problem I found that adding Mayonaise not only makes it more moist but does not add any carbs to the end result.

I works for me!  My husband noticed the difference right away.  In fact, that was his first comment.   He also loves the cherry filling.

Everyone should eat so well!

Here is the recipe.

Chocolate Cherry Cinnamon Cake

Enjoy!

J

Fluffy Low Carb Frosting

One of the things that keeps us from sticking to the “low carb” way, is that it takes a real effort, and some added expense to keep those “special” products in the house.  It is my hope that my recipes will be such that except for a very few items, you will be able to tweak your own recipes with as little effort as possible.  One of these options is keeping Guar gum on hand, and using it to replace part of the cornstarch in your recipes.

Case in point-  I used 1/2 tsp of Guar gum to replace 1 tbsp of cornstarch in the recipe below.

This afternoon I wanted a recipe for a fluffy buttercream frosting, so I pulled out my mom’s recipe which had a flour and milk base.  As an experiment, I mixed

2 Tbsp of milk powder (2.25 per Tbsp = 4.5 carbs)

1/2 cup water,

1Tbsp cornstarch (7 carbs per Tbsp)

1/2 tsp of Guar gum(0).

I cooked it to a paste, cooled it to room temp, press it through a sieve, then beat it together with 1 cube of room temperature butter, 1/2  cup Splenda and 1/2 tsp vanilla, on high until it was fluffy- about 5 minutes.

It turned out great- the formula worked.  This of course is a half recipe.  So by doubling this you end up with about 23 carbs for the entire frosting recipe.  Spread over an entire cake, divided by 12, you are only adding about 1.9 carbs to each slice.

Next time I make it, I will dink around with the milk portion, maybe substitute half of it with heavy cream and water.  I have learned to be careful with this, as in some puddings it has a tendency to change the texture.  My husband doesn’t like it, as it dilutes the flavor considerably-especially chocolate pudding.  I will let you know if it works well and update this post as to the results.

This is a yummy butter cream without the cream cheese taste.

Yes, you can use 8 ounce of cream cheese, 1 cup of butter, along with Splenda(or your favorite substitute) and vanilla.

My husband prefers this version, especially as I use it to make a SF black forest cake with SF cherries on top.  Yumm!

J