Diabetic Cotton Cake (Sugar-Free, Ultra Soft)

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Diabetic Cotton Cake (Sugar-Free, Ultra Soft)

 Description

This Diabetic Cotton Cake is a soft, fluffy, melt-in-the-mouth cake with a delicate crumb—just like cotton. It’s lightly sweet, low in sugar impact, and perfect for diabetics or anyone watching their blood sugar. Made with simple pantry ingredients and no heavy fats, this cake is ideal for breakfast, tea time, or a light dessert.

Servings

  • 8–10 slices

  • 1 loaf pan (9×5 inches / 23×13 cm)

 Ingredients

Dry Ingredients

  • 1 cup cake flour (or all-purpose flour, sifted)

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

Wet Ingredients

  • 4 large eggs, separated

  • ¼ cup diabetic-friendly sweetener (erythritol, monk fruit blend, or stevia blend)

  • ¼ cup low-fat milk or almond milk

  • 2 tablespoons vegetable oil or olive oil

  • 1 teaspoon vanilla extract

  • ¼ teaspoon cream of tartar (optional, helps egg whites)

 Instructions

  1. Preheat oven to 160°C / 320°F
    Line or lightly grease a loaf pan.

  2. Prepare dry mix
    Sift flour, baking powder, and salt together. Set aside.

  3. Egg yolk batter

    • In a bowl, whisk egg yolks with half of the sweetener

    • Add milk, oil, and vanilla

    • Gently mix in dry ingredients until smooth

  4. Whip egg whites

    • Beat egg whites until foamy

    • Add cream of tartar

    • Gradually add remaining sweetener

    • Beat until soft peaks (not stiff)

  5. Fold carefully

    • Fold egg whites into batter in 3 parts

    • Use gentle strokes to keep air in

  6. Bake

    • Pour into pan

    • Tap lightly to release air bubbles

    • Bake 45–50 minutes

  7. Cool properly

    • Remove and cool upside down (prevents collapse)

    • Slice once fully cooled

Texture Notes (Why It’s “Cotton Cake”)

  • No butter = lighter crumb

  • Whipped egg whites = airy structure

  • Low heat baking = soft, even rise

 Tips From Grandma’s Kitchen

  • ✔️ Do not overmix after adding egg whites

  • ✔️ Always sift flour for extra softness

  • ✔️ Use room-temperature eggs

  • ✔️ If top browns too fast, cover loosely with foil

  • ✔️ Slice with a serrated knife for clean cuts

Nutritional Information (Per Slice – Approximate)

  • Calories: 110–130 kcal

  • Carbohydrates: 8–10 g

  • Sugar: 0–1 g

  • Protein: 5 g

  • Fat: 4 g

  • Glycemic Index: Low

(Values vary depending on sweetener used)

 Health Benefits

  • ✔️️ Diabetic-friendly (no refined sugar)

  • ✔️ Low fat & light on digestion

  • ✔️ High protein from eggs

  • ✔️ No butter or heavy cream

  • ✔️ Suitable for elderly & children

Q & A

Q: Can I use whole wheat flour?
A: Yes, but texture will be slightly denser. Use half whole wheat + half cake flour.

Q: Can I add lemon or orange flavor?
A: Absolutely. Add zest for natural flavor without sugar.

Q: Is this safe for diabetics?
A: Yes, when using approved sweeteners and eaten in moderation.

Q: Can I store it?
A:

  • Room temp: 1 day

  • Fridge: 4–5 days (covered)

  • Freezer: Up to 1 month

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