butter-flavored cooking spray

2	cups (218 g) sifted cake flour

3/4	cup (177 g) fructose, whirled in a food processor for 10 seconds

1	tablespoon (15 ml) baking powder

1/2	teaspoon (2.5 ml) salt (optional)

1/3	cup (78 ml) canola oil

2	large egg yolks

1/2	cup (118 ml) liquid egg substitute

1/2	cup (118 ml) water

1 1/2

teaspoons (7.5 ml) vanilla extract

grated zest of 1 lemon, 1 orange, or a combination (optional)

9	large egg whites (about 1 cup (236 ml), at room temperature

1/2	teaspoon (2.5 ml) cream of tartar

1. Preheat the oven to 325°F (165°C. Gas Mark 3). Lightly coat a 9" X 13" (22.5 cm X 32.5 cm) nonstick baking pan with cooking spray. Lightly dust with flour.
2. In a large bowl, sift together the flour, fructose, baking powder, and salt (if using). Make a well in the middle.
3. Beat together the oil, egg yolks, egg substitute, water, vanilla, and fruit zest. Pour into the flour mixture and blend well.
4. In a large mixing bowl, beat the egg whites until frothy. Add the cream of tartar and beat until the egg whites are stiff. Stir about 1/2 cup (118 ml) of the beaten egg whites into the egg and flour mixture to lighten it. Then fold in the rest of the beaten egg whites. When blended, pour the mixture into the prepared cake pan. Bake 35 to 45 minutes, until the cake if golden brown and begins to pull away from the sides. Do not open the oven door during the baking as the cake may fall.
5. Run a knife around the edge of the cake and remove to a cake rack to cool completely before icing.
6. Using the pattern we provide, draw a pattern to fit the size of your pan. Place the pattern on top of the cooled cake and cut out pieces with a sharp knife. Glue the pieces together with a small amount of the frosting. Frost the top and sides of the cake with the buttercream.
7. Outline the ears and form the tusks with white jelly beans. Use pink jelly beans for the toes (every five year old knows that toe nails are pink). Cut a bit of raffia for the tail. Place zoo animal candle holders on the cake (available at children's shops and party shops).
8. To serve, cut the cake into 2 inch (5 cm) squares.

   Chocolate Buttercream Frosting

   1	cup (190 g) fructose

   6	tablespoons (90 ml) skim milk

   1/4	cup (35 g) cornstarch

   1/4	cup (35 g) unsweetened cocoa powder

   2	large egg yolks

   1	teaspoon (5 ml) vanilla extract

   1	teaspoon (5 ml) salt (optional)

   8	tablespoons (100 g) cold unsalted butter

   8	tablespoons (100 g) cold margarine

9. In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes.
10. Using an electric mixer, beat egg yolks, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 2 tablespoons (25 g) at a time, beating after each addition until frosting has consistency of whipped butter. (Refrigerate if you do not ice the cake immediately.)