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Recipe Provided By: EatingWell.com
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EatingWell.com on Yahoo! Food
Per Serving
About: Nutrition Info ![]()
Powered by: ESHA Nutrient Database ![]()
Yield: 12 servings
Combining traditional flavors with modern sensibilities, the creamed butter and sugar have been replaced with a simple meringue in this moist, luscious cake.
Tip
Do not sift cake flour before measuring for Eating Well recipes, regardless of package directions.
Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
To make ahead
Prepare through step 6. Wrap cake layers in plastic wrap, then foil and freeze for up to 3 months.
1 1/2 cups of sugar for a whole cake doesn\'t sound overly dramatic to me. But, you can almost always reduce the amount sugar recommended in a recipe like this. Depending upon the recipe, I will commonly reduce the amount of sugar by 25% to 50%. This recipe has ripe banana, which is already sweet, so I\'d have no qualms about reducing the sugar to 1 cup at most. Alternatively, use an artificial sweetener especially for baking. I\'ll follow up after I have a chance to make this myself!
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My husband is borderline diabetic and we are really watching the sugar intake. Is there any way to reduce the sugar with a substitute?
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Im a diabetic an instead of using sugar use splenda they make one that is used for baking and it tastes great..
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