Does anyone know of a low fat/sugar cake recipe that i am able to use regal icing on once baked?!


Question: the final cake must need regal icing as i have icing that needs used up. but the cake must be low fat too, this may be a tough one, but i hope im wrong. but the other problem i have is that the cake must be low sugar too as it is for diabetic people.


Answers: the final cake must need regal icing as i have icing that needs used up. but the cake must be low fat too, this may be a tough one, but i hope im wrong. but the other problem i have is that the cake must be low sugar too as it is for diabetic people.

Angel food cake is a great cake for diabetics.

1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar*
(*substitute Splenda for low sugar recipe)
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice

Combine egg whites, cream of tartar and salt. Beat to very soft peaks. Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time. Then add flour, 1 tsp. at a time. Do no over-mix.

Fold in vanilla, almond extract and lemon juice. Transfer to nonstick angel food cake pan. Bake on bottom rack of 350 degree oven 45-50 minutes or until cake is golden and cracks on top feel dry.

Invert pan and let cool. Remove onto serving platter.

TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUP UNSWEETENED COCOA POWDER.

According to the recipe, plain cake is 148 cal. (12 servings), with a trace of fat. Chocolate is 158 cal. with 1 gram.

find your answer at:http://indianhotrecipes.blogspot.com

I can't help with a low fat cake recipe *but* as you are covering the cake with icing which is essentially sugar, you can easily use a quarter of the amount of sugar any recipe calls for. I do this when I make cakes, most recipes have far too much sugar in them anyway and I find that you really cannot tell the difference.

Use a fatless sponge mixture
3 eggs,
75g diabetic castor sugar (from health food shop)
75g PLAIN flour sieved twice

Whisk the eggs and sugar until they are very thick, the texture of whipped cream. Fold in the flour with a cold metal spoon. Pour into lined sandwich tins and cook for 12-15 mins at gas mark 7 or elec 210C.

When cooked turn out onto a cooling tray and removed greaseproof paper from the lining.

Sandwich together with diabetic jam and low fat cream cheese for a different filling.

Finish off with your regal icing and decorate.

This type of cake has no fat for preserving it so must be eaten in 2 days.

This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.

diabetic cake

Ingredients
Amount Ingredient Preparation
1 cup water
2 large eggs jumbo
1 cup raisins, seedless
1 cup sugar or artificial sweetener
1 cup applesauce unsweetened
3/4 cup vegetable oil
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups flour, all-purpose

Directions
Cook raisins until soft.

Drain water and raisins to applesauce and eggs, sweetener,
cooking oil.

Mix well, blend baking soda flour and remaining ingredients.

Bake 350 Degrees in 8 x 8 inch or 9 x 9 inch pan until cake texture achieved.





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