Flag Cake Recipe - Cooking Index
Flag Cake Recipe - Cooking Index
| 1 3/4 cups | 192g / 6.8oz | Atkins Bake Mix |
| 1 cup | 198g / 7oz | Granulated sugar substitute |
| = (such as Splenda) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 2 teaspoons | 10ml | Lemon zest |
| 9 teaspoons | 45ml | Room temperature eggs - separated (large) |
| 3/4 cup | 177ml | Cold water |
| 1/2 cup | 118ml | Vegetable oil |
| 4 teaspoons | 20ml | Vanilla extract - divided |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1 cup | 237ml | Heavy cream |
| 4 | Sugar substitute | |
| 1 | Strawberries - halved | |
| 1/2 cup | 118ml | Blueberries |
Heat oven to 350 degrees. Line a 13- by 9-inch baking pan with parchment paper. In a large bowl whisk bake mix, sugar substitute, salt and zest. Combine yolks, water, oil and 2 teaspoons vanilla extract. Slowly add liquid mixture to dry mixture; combine with a spatula.
With an electric mixer on high, beat whites and cream of tartar until stiff peaks form, about 4 minutes.
In three additions fold whites into yolk mixture. Pour batter into prepared pan. Bake 25 minutes until toothpick inserted in center comes out clean. Cool completely.
Transfer cake to a serving platter. Insert strips of waxed paper underneath cake. With an electric mixer on high, beat cream, remaining 2 teaspoons vanilla extract, and sugar substitute until soft peaks form. Spread whipped cream in an even layer on top and sides of cake.
Arrange blueberries in upper left corner of cake to form a small blue square field to represent stars. Form "stripes" by arranging strawberries in horizontal lines across cake. Remove paper strips before serving.
This recipe yields 10 servings.
Carbohydrates: 14 grams
Net Carbs: 10 grams
Fiber: 3.5 grams
Protein: 8 grams
Fat: 26 grams
Calories: 364
Description:
"Our holiday dessert is a tender vanilla cake topped with a layer of whipped cream and berries."
Source:
Atkins Cookbook at http://atkinscenter.com
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