Lovely layers of white cake are split and
filled with strawberries and apricot preserves for a festive
Spring Fling Layered
1 1/2 cups SPLENDA® Granular
3 3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup granulated sugar
2/3 cup unsalted butter, softened
7 large egg whites
1 1/4 cups buttermilk
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 cup light butter, softened
1 cup SPLENDA® Granular
1 pound fat-free cream cheese
2 teaspoons vanilla extract
3/4 cup reduced sugar apricot preserves
1 pint strawberries, thinly sliced
- Preheat oven to 350°F (175°C).
Lightly spray two 9-inch cake pans with baking spray. Set aside.
- Make cake. Sift flour. Mix SPLENDA®:,
flour, baking powder, baking soda and sugar together in a medium
sized mixing bowl. Mix on low speed until ingredients are blended.
Add softened butter. Mix on low speed until butter is very finely
distributed (about 2 to 3 minutes).
- Add egg whites. Mix on low speed until
incorporated. Scrape sides of bowl. Mix on medium-high speed
1 to 2 minutes or until batter is light and well blended. Scrape
sides of bowl. Add buttermilk and extracts. Mix on medium speed
- Pour cake batter into prepared pans. Bake
in preheated 350°F oven 20 to 25 minutes or until edges of
cake appear slightly dry. Allow cake to cool in pans 10 to 15
- Remove from pans and cool on wire racks
until ready to ice.
- Prepare Icing. Beat softened butter and
SPLENDA®: briefly in a medium sized mixing bowl (until SPLENDA
is just incorporated). Add cream cheese. Mix until lump free
(about 1 minutes) Scrape sides of bowl and add vanilla. Mix well.
- Assemble cake. Slice cooled cake layers
in half. Using a serrated knife slice cakes in half horizontally,
to create 4 cake layers.
- Place 1 cake layer on cake stand or plate.
Spread 1/3 of the preserves over the cake layer. Top with 1/3
of the strawberries. Repeat process until all layers are assembled.*
- Ice cake.
Makes 18 (1/2-inch thick slice) servings.
*Decorating Tip: Professionals create flat
cake tops by using the bottom layer of a cake for the top tier.
This creates a nice flat surface for icing. The remaining cake
bottom can be used as the first layer of the cake and the remaining
2 cake layers can be placed in the middle (top side down).
Nutrients Per Serving: Total Calories 280,
Calories from Fat 110, Total Fat 12 g, Saturated Fat 2 g, Sodium
340 mg, Total Carbohydrate 35 g, Dietary Fiber 0 g, Sugars 1
g, Protein 10 g.
Exchanges Per Serving: 2 1/2 carbohydrate,
Recipe and photograph courtesy of Splenda,
Inc. Splenda® is a no-calorie sweetener made from sugar that
is suitable for diabetics. For more information regarding this
product, please call 1-800-777-5363 or visit their website at