Delicious Low Fat Cake Recipes
"You don't have to give up sweetness in your foods to have LOW FAT cakes!"
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Worried that low calorie cakes are also low in flavor? Nope! Recipes for low fat cake have more flavor than ever. It is important, however, that you limit your intake and prepare healthy homemade cakes A well balanced meal starts from low fat recipes.These recipes are meant for people like you who control their intake in terms of fat. Of course, fresh fruit is the one of the perfect choices for dessert for low calorie. Angelfood cake is low in calories, too. Sugar free sweeteners, whipped cream and cookies can sometimes create new desserts in low calorie foods. All these low calorie desserts will help you to plan your body fitness by lowering fat, maintain or reduce weight and reduce the risk of diseases. Remember that just as you don't have to give up sweetness in your foods, you don't have to give it up in your cakes as well. I now dare you to go ahead to select your own healthy cake recipes. Orange Sponge Low-Fat Cake Recipe 7 large eggs 1 large whole egg 2/3 cups plus1/2 cup superfine or strained sugar 1 tsp freshly grated navel orange rind 1tsp freshly grated lemon rind ¼ cup fresh navel orange juice 1 cup plus 2tbsp sifted cake flour 7 large egg whites ¼ teaspoon salt 1 tsp cream of tarta 1. Preheat over to 325 degree Fahrenheit and position rack in lower third. Have ready a 10-inch angel food pan. 2. Place yolks and the whole egg in the small bowl of electric mixer fitted with beaters. Whip on medium speed for about 2 minutes. Add 2/3 cup sugar, 1tbsp at a time, taking about 5-6 minutes to blend it well. 3. Reduce mixer speed to medium low. Add the grated rinds and orange juice and beat about 1 minute longer. Reduce mixer speed to low. Add the flour and mix just until incorporated. Remove the bowl from the mixer and transfer yolk mixture to a large mixing bowl. Set aside. 4. In the large bowl, of the mixer, whip whites at medium speed until frothy. Add the salt and cream of tartar. Increase speed to medium high and beat just until the whites form soft peaks. Gradually add ½ cup sugar, over 15 seconds and continue beating for 30 seconds longer to form a glossy soft meringue. Remove bowl from machine. 5. With a 2 3/4 inch wide rubber spatula, fold 1/4 of the meringue into the yolk mixture, taking about 20 turns to incorporate the two together. Gently spoon the batter into the pan twice to remove any air pockets. Smooth the surface again. 6. Bake in the preheated oven for 40-45 minutes. Remove the cake from the oven and immediately invert onto a cake rack. Let the cake cool completely in the pan. 7. Enjoy!
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