Sugar Free Cake 1


I recently had a wedding to cater.  I do weddings fairly often, but generally the client orders the cake from a bakery and I’m only asked for dipped strawberries or a table of chocolate confections.  For this wedding, however, the bride and groom wanted me to make not one, but twelve cakes.  Each branch of their extended family had an heirloom cake platter, so to include their entire family in the wedding, they wanted to use each of the platters for a unique cake.  I thought the idea was very sweet and a bit of the “throwback” nostalgia you don’t see too much anymore.

The tricky part was, the client wanted two of the cakes to be sugar free: a pound cake and a strawberry cake.  Luckily, Splenda does a great job making substitution easy.  You can replace the quantity of sugar 1:1 with Splenda, but that works only with cup measuring.  If you use weight as the guideline, do some math to figure the average weight of what you need versus the volume it takes up in a measuring cup.

Sugar-Free Pound Cake
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Ingredients
  1. 2 3/4 cups of flour
  2. 3/4 cup of splenda granulated
  3. 3/4 cup of heavy cream
  4. 6 large eggs
  5. 12 tablespoons butter, melted
Instructions
  1. Mix the flour and Splenda on low for about a minute.
  2. Add the eggs one at a time and incorporate well after each addition.
  3. Add the cream and finish with the butter. The batter will be lumpy and fairly yellow.
  4. Pour into a greased pan and bake at 350 F for 30-35 minutes.
  5. The cake will be very crispy and firm when you touch it, but it will soften nicely upon standing.
Joe the Baker http://www.joe-the-baker.com/
Sugar Free Strawberry Cake
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For the cake
  1. 8 large eggs
  2. 3 cups of Splenda
  3. 2 cups of flour
For the mousse
  1. 2 cups strawberry puree or juice
  2. 2 sheets gelatin
  3. 1 cup heavy cream, whipped halfway
Instructions
  1. Whip the eggs and Splenda together until the ribbon stage, then sift and fold in the flour.
  2. Spread on a jelly roll pan and bake at 375 F for about 10 minutes. This will be very very crispy, but it too will soften upon standing.
  3. Bloom the gelatin.
  4. Whip the cream to bavrois.
  5. Heat the juice and melt the bloomed gelatin into it. A
  6. fter it has cooled just slightly, pour into the whipping cream to create a smooth, well incorporated mousse. Alternatively you can fold the juice and cream together.
  7. Cut the cake into the desired number of layers.
  8. Layer cake, fresh strawberries, and mousse until all ingredients are used.
  9. Place in the freezer or the refrigerator to set before serving.
Notes
  1. The quality of the strawberries will obviously give you better flavor. If strawberries are out of season, add a bit of real orange juice and a vanilla bean to make it softer on the palate.
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.


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