Ingredients
- 250 gr cake flour
- 180 ml water
- 120 gr liquid egg substitute
- 120 gr sugar
- 80 ml vegetable oil
- 55 gr margarine (room temp)
- 45 ml dry buttermilk
- 9 gr vanilla
- 7 gr baking powder
- 2 gr baking soda
Place dry ingredients in mixer bowl and mix at low speed to blend well. Com bine 0.75 cup ater, oil, sweetener, vanilla and egg substitute and mix with a fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended. Spread evenly in a 23 cm square pa n which has been greased with margarine. Bake 30-35 minutes at 190ºC . , or until a cake tester comes out clean and the cake pulls away from the s ides of the pan. Cool to room temperature and cut 4 X 4 to yeild 16 equal ser vings.
Food Exchange per serving: 1 BREAD EXCHANGE + -20ºC AT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS: Use low-sodium baking powder and salt-free margarine.
