NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.
1 C Mix weighs approx. 125g.
Both S'WEEET! Sweetener Blend or S'WEEET! Baking Blend will make a great frosting. Please note that the cup measurement (volume) is the same, however, the weight of each of them is different. 1 cup of the Baking Blend weighs 140g while 1 cup of the Sweetener Blend weighs 180g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
CAKE TIPS:
1. To bring eggs to room temperature quickly, set them in a glass of very warm water.
2. Melted butter should be warm not hot when adding to a recipe.
3. I like to sift the Bakery Mix when making cakes.
4. Metal pans brown and crisp more than glass pans.
5. Glass pans take longer to come to temperature.
6. Ovens vary, so bake times may need to be adjusted.
7. Use room temperature ingredients for this recipe.
Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake
INGREDIENTS
2 1/2 C MULTI-USE BAKERY MIX (312g)
1 1/4 C S'WEEET! Baking (175g) *see above for substitutions
4 t Baking Powder
WET INGREDIENTS
6 Lg Egg Whites (180g-you can use fresh or liquid egg whites in the carton)
1/2 C Milk (120g)
1 Stick Butter (112g) or neutral flavored Coconut Oil/Palm Shortening
4 T Sour Cream (60g)
2 t Almond Extract (10g)
1 t Clear Vanilla Extract (5g-optional)
DIRECTIONS:
1. Pre-heat your oven to 350°F and line your cake or muffin pans.
2. Sift the Bakery Mix into a bowl and whisk in the sweetener and baking powder. Set aside.
3. In a large bowl, combine the egg whites, milk, melted butter/oil, sour cream and extracts .
4. Whisk the dry mixture in with the liquids until well combined.
5. Let the batter rest a few minutes, then whisk again
6. Pour batter into pans and bake as directed.
8. Cake is done when a toothpick inserted in the middle comes out mostly clean.
BAKE TIMES:
1 - 8" or 9" cake - 30 - 34 minutes
2 - 6" cakes - 26 - 30 minutes
12 cupcakes - 18 - 22 minutes