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Receta Mrs. Kinderman's Diabetic Angel Cake

Name: Mrs. Kinderman's Diabetic Angel Cake
Ingredients: 8 x Large eggs, separated; 1 c. Artifical sweetner. In Melbourne, I use a brand called Sweetadin, but I think Splenda will do fine, although I've never tried it, so I do not know if the quantity will be the same.; 1/2 c. Orange juice; 1/3 c. Oil; 1/2 x Grated lemon (I prefer to use half an orange. Grate the entire fruit rind and pith); 1/2 c. Self raising flour; 1/2 c. Plain flour; 2 tsp Baking pwdr; 150 gm Minced walnuts

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Ingredientes

8 x Large eggs, separated
1 c. Artifical sweetner. In Melbourne, I use a brand called Sweetadin, but I think Splenda will do fine, although I've never tried it, so I do not know if the quantity will be the same.
1/2 c. Orange juice
1/3 c. Oil
1/2 x Grated lemon (I prefer to use half an orange. Grate the entire fruit rind and pith)
1/2 c. Self raising flour
1/2 c. Plain flour
2 tsp Baking pwdr
150 gm Minced walnuts

Direcciones

I saw a request for a diabetic honey cake. Being a diabetic myself I am often interested in foods using sugar substitute. I would like to contribute one that was passed on to me by a woman from my community. I call it Mrs. Kinderman's diabetic angel cake.
Pre heat oven to 350 F degrees and prepare an angel tin with greaseproof paper.
Beat the egg whites with half of the artificial sweetner and chill.
Beat the yolks with sifted flours, remainder of the artificial sweetner, orange juice, oil and grated citrus. Fold whites into yolk mix. Finally mix in the minced nuts. Bake for approximately one hour or possibly till golden brown and top springs back. For an elegant look you can drizzle some melted chochlate and scatter half a walnut. I guarantee this cake will be a hit.