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HomeNewsArchivesMAYBE THIS SHOULD BE CALLED AN 'OUNCES CAKE'

MAYBE THIS SHOULD BE CALLED AN 'OUNCES CAKE'

Nov. 18, 2002 – Consider lightening up on your baking this holiday season. With a few simple ingredient switcharoos, you can whip up traditional favorites that are high in flavor but so low in fat that you and your family can enjoy eating them without much worry about gaining weight.
Applesauce can be substituted for much of the fat in many a recipe for baked goods. So can pureed prunes — and the prune flavor makes it an even better alternative for chocolate cakes and brownies. Other examples of switches to lower-fat ingredients are egg whites in place of whole eggs and skim (fat-free) milk instead of whole milk. Extracts and lemon juice add flavor without adding fat.
To keep the fat-level low in the pound-cake recipe here, don't ice it. If you feel the need for a topping, try powdered sugar. For extra flavor, you can slice the cake horizontally into two or three layers and spread a filling of 100 percent fruit jam as you would with a Vienna cake.
This pound cake recipe is low in fat, but it isn't calorie free, so enjoy in moderation.
Pound-Free Pound Cake
1/4 cup unsweetened applesauce
3/4 cup sugar
1 large egg
2 egg whites
1/3 cup skim milk
1 tablespoon lemon juice
1 teaspoon vanilla essence
1 teaspoon almond essence
1 tablespoon melted butter
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
1 teaspoon salt
Spray a loaf pan with nonstick cooking spray. Dust pan with flour. Set pan aside.
Preheat oven to 350 degrees Fahrenheit.
Stir together the applesauce and sugar in a medium-size bowl. Add whole egg, egg whites, milk, lemon juice, vanilla essence, almond essence and melted butter. Blend well with electric mixer on medium speed, about 2 minutes. Sift flour, baking powder, cornstarch and salt together in a separate small bowl. Slowly add dry ingredients to liquid ingredients, mixing a little at a time; do not overmix.
Spoon batter into prepared loaf pan. Bake for 45 to 60 minutes or until a cake tester or toothpick comes out clean. Remove cake from oven. Let cool 5 minutes and then remove from pan.
Makes 8 servings. Per serving: 180 calories, 2 gms fat (11 percent fat calories), 30 mg cholesterol, 350 mg sodium.

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Nov. 18, 2002 - Consider lightening up on your baking this holiday season. With a few simple ingredient switcharoos, you can whip up traditional favorites that are high in flavor but so low in fat that you and your family can enjoy eating them without much worry about gaining weight.
Applesauce can be substituted for much of the fat in many a recipe for baked goods. So can pureed prunes -- and the prune flavor makes it an even better alternative for chocolate cakes and brownies. Other examples of switches to lower-fat ingredients are egg whites in place of whole eggs and skim (fat-free) milk instead of whole milk. Extracts and lemon juice add flavor without adding fat.
To keep the fat-level low in the pound-cake recipe here, don't ice it. If you feel the need for a topping, try powdered sugar. For extra flavor, you can slice the cake horizontally into two or three layers and spread a filling of 100 percent fruit jam as you would with a Vienna cake.
This pound cake recipe is low in fat, but it isn't calorie free, so enjoy in moderation.
Pound-Free Pound Cake
1/4 cup unsweetened applesauce
3/4 cup sugar
1 large egg
2 egg whites
1/3 cup skim milk
1 tablespoon lemon juice
1 teaspoon vanilla essence
1 teaspoon almond essence
1 tablespoon melted butter
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon cornstarch
1 teaspoon salt
Spray a loaf pan with nonstick cooking spray. Dust pan with flour. Set pan aside.
Preheat oven to 350 degrees Fahrenheit.
Stir together the applesauce and sugar in a medium-size bowl. Add whole egg, egg whites, milk, lemon juice, vanilla essence, almond essence and melted butter. Blend well with electric mixer on medium speed, about 2 minutes. Sift flour, baking powder, cornstarch and salt together in a separate small bowl. Slowly add dry ingredients to liquid ingredients, mixing a little at a time; do not overmix.
Spoon batter into prepared loaf pan. Bake for 45 to 60 minutes or until a cake tester or toothpick comes out clean. Remove cake from oven. Let cool 5 minutes and then remove from pan.
Makes 8 servings. Per serving: 180 calories, 2 gms fat (11 percent fat calories), 30 mg cholesterol, 350 mg sodium.

Publisher's note : Like the St. Croix Source now? Find out how you can love us twice as much -- and show your support for the islands' free and independent news voice ... click here.