Sugar-Free White Cake

[kirra]

Sugar-Free White Cake

Ingredients:

Nonstick cooking spray
1 1/2 cups cake flour
2 tbsp. nonfat dry milk powder
2 tsp. baking powder
1 cup Splenda
1/2 tsp. salt
1 large egg
1 tsp. vanilla extract
1 cup milk
1/2 tsp. almond extract, optional
1/2 cup unsalted butter

Preparation:

Heat the oven to 350 F. Grease a 9-by-11-inch cake pan with nonstick cooking spray.

Combine the flour, milk powder, baking powder, Splenda and salt in a large bowl. In a different bowl, combine the egg, vanilla, milk and almond extract.

Chop up the butter into half-inch pieces. Toss the pieces into the egg mixture until it becomes chunky. Knead the mixture with your hands until all the ingredients are combined in the bowl and are yellow.

Combine the butter mixture into the flour mixture by trickling it into the bowl while whipping it up with a fork. You want the mixture to be moist but not wet. After adding all the butter mixture, use an electric mixer to thoroughly mix the batter for about eight seconds. Spread it out in the baking pan.

Bake for about 30 minutes. Let cake cool on a cooling rack for about 10 minutes, then remove from the pan.