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White Bakery Cake or Cupcakes


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.


1. I like to sift the Bakery Mix when making cakes.

2. To bring eggs to room temperature quickly, set them in a glass of very warm water.

3. Melted butter should be warm not hot when adding to a recipe.

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.

8. If using a glass pan, reduce temperature to 325°F and lengthen the bake time.

Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake



1 1/3 C S'WEEET! Sweetener Blend (187g)) *see below for substitutions

4 t Baking Powder


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)


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.


1 - 8" or 9" cake - 30 - 34 minutes

2 - 6" cakes - 26 - 30 minutes

12 cupcakes - 18 - 22 minutes

SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET!, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). If you prefer to bake with a liquid sweetener, you will likely need to add a 1-2 T more Bakery Mix. Allulose and kabocha-based sweeteners (Bocha Sweet) will make baked goods very soft and not crispy. Erythritol can make them firm and more crumbly.


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