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White Cake
Brand New Recipe Just For No Salt Lifestyle
Acceptable for Diabetics when using Splenda—See nutrient data


I've had hundreds of E-mails asking about a white cake recipe. Well, I haven't done one for a good reason. Calories! But, for those birthday parties where you eat something like this only once – Here it is. Without the use of standard double-acting baking powder, baking soda and salt, white cake is a tough treat to make. But this one works. It was adapted right off the box of Softasilk. With a few mistrials flushed down the drain we finally got to where it works and tastes great. Remember, make only for special occasions. The sodium is reasonable but the calories aren't. Sugars and fats are high – so take it easy and only with candles (once a year that is).

Nutritional Information
Sodium Per Recipe Cake Alone (394 mg)
Sodium Per Serving Cake Alone (8) (49.2 mg)
Sodium Per Serving Cake Alone (13) (


Per Serving, 8 slices:
Calories: 537.2
Protein: 8.4 g
Carbohydrate: 42.1 g
Dietary Fiber: .873 g
Total Sugars: 2.161 g
Total Fat: 37.3 g
Saturated Fat: 22.6 g
Monounsaturated Fat: 9.902 g
Polyunsaturated Fat: 1.826 g
Cholesterol: 197.3 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .297 g
Total Omega-6 FA: .918 g
Potassium: 130.3 mg
Sodium: 49.2 mg
Vitamin K: 3.195 mcg

Per Serving, 12 slices:
Calories: 437.1
Protein: 5.6 g
Carbohydrate: 48.4 g
Dietary Fiber: .582 g
Total Sugars: 21.8 g
Total Fat: 24.9 g
Saturated Fat: 15.1 g
Monounsaturated Fat: 6.601 g Polyunsaturated Fat: 1.217 g
Cholesterol: 131.5 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .198 g
Total Omega-6 FA: .612 g
Potassium: 87.3 mg
Sodium: 32.8 mg
Vitamin K: 2.13 mcg

Per Serving, 12 slices Splenda — No Sugar:
Calories: 356.5
Protein: 5.6 g
Carbohydrate: 27.6 g
Dietary Fiber: .582 g
Total Sugars: 1.004 g
Total Fat: 24.9 g
Saturated Fat: 15.1 g
Monounsaturated Fat: 6.601 g
Polyunsaturated Fat: 1.217 g
Cholesterol: 131.5 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .198 g
Total Omega-6 FA: .612 g
Potassium: 86.9 mg
Sodium: 32.8 mg
Vitamin K: 2.13 mcg
Serves 8 to 12

Ingredients



    Prepare the Cake

  • 3 cups Softasilk Cake Flour (6.54 mg)
  • 2 tablespoons Ener-g New/Improved Baking Powder (trace)
  • 1 tablespoon Ener-G Baking Soda (trace)
  • 3 sticks softened unsalted butter (37.4 mg)
  • 1 cups granulated sugar* (2.5 mg)
  • 2/3 cup nonfat milk (84.1 mg)
  • 1 1/2 teaspoons vanilla (.567 mg)
  • 4 large eggs (252 mg)


  • Preheat oven to 350° F.

    Grease two 9" cake pans or one 9" x 13" Pyrex baking dish with unsalted butter and flour them.

    Mix together the flour, New and improved Ener-G Baking Powder and Ener-G Soda and set aside.

    In a large mixing bowl, beat the butter and sugar with an electric mixer on high speed until fluffy. Scrape bowl as necessary. Beat in the milk, vanilla and eggs on medium speed until blended. Now, beat in the flour mixture. Beat 2 minutes longer.

    Pour immediately into cake pans (evenly divided if using 9" round pans) and get the pans into the oven on the middle rack. (Pat down the batter evenly in pans for a blanced rise. This is necessary when not using salt or regular baking powder.) Working quickly here is important for the action of Featherweight and Ener-g.

    Bake 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. If baking in 9" pans, cool for 20 minutes; remove to wire rack. Careful, this cake will crumble easily if not completely cool. After it's on the rack, cool for another hour before frosting. If baking in 9" x 13" Pyrex dish, cool on rack for 30 minutes, then place lemon or Chocolate Mousse topping on.

    Store covered. Does not freeze well.

    *Replacing the sugar with Splenda reduces calories and carbohydrates.

    For toppings, click on the one you want below:

    Lemon Cake Topping can be found on page 336 of The No Salt, Lowest Sodium Cookbook


    Otherwise, use your favorite topping. We like to make a chocolate mousse topping for this one or a white coconut (unsalted) topping.





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