| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Berries, Cakes, Lowfat |
8 |
Servings |
INGREDIENTS
|
|
Non-stick cooking spray |
| 3 |
T |
Vegetable oil |
| 1/2 |
c |
Sugar |
| 1 |
|
Lemon, grated zest |
| 1 |
t |
Vanilla extract |
| 1/4 |
c |
Fat free milk |
| 1/4 |
c |
Lowfat yogurt |
| 1 |
c |
Sifted cake flour, not |
|
|
self-rising |
| 1/2 |
t |
Baking soda |
| 2 |
|
Egg whites |
|
|
Salt |
|
|
Confectioner's sugar |
|
|
Ripe berries |
|
|
Sweetener |
INSTRUCTIONS
This cake is based on a recipe from Chef-author Jacques Pepin. It's a
low fat alternative to a basic white cake. Make it with yogurt, egg
whites, skim milk and a small amount of vegetable oil and sugar. Serve
with berries or other fresh fruit. Heat the oven to 350F degrees.
Spray an 8-inch round cake pan with non-stick cooking spray. Set
aside. Whisk together the oil, sugar, lemon zest, and vanilla in a
large mixing bowl. Add the milk and yogurt. Sift in the flour and
baking soda and stir gently just until blended. Beat the egg whites
with a pinch of salt until nearly stiff. Gently fold into the batter.
Transfer to the cake pan. Bake until the cake is golden and springs
back when pressed, about 30 minutes. Cool briefly, in the pan, or on
rack, then invert onto the rack and cool completely. Sprinkle the cake
with confectioners' sugar. Cut into wedges and serve, with berries
alongside. Berries may be sprinkled with granulated sugar. REF:
Richard Sax and Marie Simmons in Lighter, Quicker, Better. (1995: Wm
Morrow) Recipe by: Lighter, Quicker, Better by Sax and Simmons Posted
to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 22,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”