Diabetic Yellow Cake & Fluffy Frosting
Submitted by sapembie
Diabetic-friendly yellow cake made with sugar substitute, egg whites, and a fluffy seven-minute frosting. A lower-sugar birthday cake with tender crumb and pillowy frosted top.
YIELD
16 servingsPREP
30 minCOOK
35 minREADY
2 hrsA reduced-sugar yellow cake that holds up against any conventional version, paired with an Italian-style fluffy frosting that mimics a classic seven-minute icing. Sugar substitute carries most of the sweetness, with cake flour and powdered buttermilk keeping the crumb tender despite the lower sugar content.
Low-sugar baking is trickier than swapping ingredients one for one. Sugar isn’t just sweet, it’s structural. It tenderizes, retains moisture, and helps cakes brown. The cake flour and a touch of real sugar in the frosting are doing extra work to compensate.
The frosting comes together over a double boiler, which is the technique behind classic seven-minute icing. The egg whites whip up over gentle heat, cooking just enough to make a stable, glossy meringue. Don’t try to take a shortcut and skip the warm water bath; cold whites won’t hold their shape on a frosted cake.
Mix the cake batter only until just combined. Overmixing develops gluten and gives a tough crumb, especially with cake flour where the lower protein is part of the appeal.
Pro Tips
- Use a glass or metal bowl for the frosting. Plastic holds onto fat residue that prevents egg whites from whipping properly.
- Cream of tartar stabilizes the meringue. Don’t skip it, or the frosting will weep within an hour of frosting the cake.
- Bring egg substitute and water to room temperature first. Cold liquids cause the margarine to seize and create a lumpy batter.
- Frost the cake the same day you serve it. Sugar-free meringue frostings break down faster than buttercream and look weepy by day two.
Variations
- Add a teaspoon of lemon zest and a half teaspoon of lemon extract to the cake for a sunny lemon variation.
- Stir 2 tablespoons of unsweetened cocoa into the batter for a low-sugar chocolate cake version.
- Top with sliced fresh strawberries instead of frosting for a lighter, fruitier finish.
Ingredients
Directions
Yellow Cake place dry ingredients in mixer bowl and mix at low speed to blend well.
Combine ¾ cup water, oil, sweetener, vanilla and egg substitute and mix with fork to blend.
Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.
Spread evenly in a 9 inch square pan whick has been greased with margarine.
Bake 30 to 35 minutes at 375 F degree, or until cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4×4 to yield 16 equal servings.
Fluffy Frosting:
Combine sufgar, water, sweet’n'low egg whites and cream of tartar in top of a double boiler and beat at high spped for 1 minute.
Set over simmering water in the bottom of the double boiler.
Continue to beat at high speed for 4 to 5 minutes or until soft peaks form.
Remove from heat.
Add vanilla to frosting and continue to beat at high speed 1 to 2 minutes or until thick enough to spread on a cooled cake.
This is enough frosting for a 2-layer or 9 inch square cake.
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