DIABETIC RECIPE - 590
BUTTER
POUNDCAKE
2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda
Beat the egg yolks well.
Add cream, butter, Fruit Sweet and vanilla and beat to blend well.
Set aside.
Sift the flour, baking powder and baking soda
together and set aside in a small bowl.
In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well
mixed.
Beat until smooth.
In a separate bowl, beat egg whites until stiff but
not dry.
Stir a third of the whites into the batter and then gently fold in the
remainder.
Spoon into a greased and floured 9" pan.
Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry.
Cool for about 5 minutes before turning out onto rack.
DIABETIC RECIPE - 591
TORTE
AU
CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside.
Combine the butter or oil, Fruit
Sweet, Fudge Sweet and vanilla.
Add the yolks to the liquid mixture, blending
one at a time.
Add the flour mixture to the liquid mixture alternately with the milk.
Whip the egg whites to stiff peaks and fold in gently but thoroughly.
Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins.
Test.
Cake will spring back when lightly touched.
For a drier cake, bake until the cake draws away from the edge of the pan.
Cool. FILLING:
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together.
Cream cheese may be warmed slightly to soften for blending. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake.
May place thinly sliced strawberries on top.
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