angel food cake is about 100 caloriesCan someone provide cake recipe that is less than 100 calories per serving?
Pound Cake
1 Slice (about 1 ounce)
119 clories per slice
This cake is one of my favourites to bake.
Marble Pound Cake
Ingredients
Vegetable oil cooking spray for pan 2 tbsp flour for dusting pan
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup canola oil
2 tablespoons unsweetened cocoa powder
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Confectioners' sugar, for dusting after baking,when serving
Directions
1.Preheat the oven to 350掳. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
2.In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
3.In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
4.Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325掳 and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.Can someone provide cake recipe that is less than 100 calories per serving?
BUTTER HALF CAKE
1/4 cup butter, softened
1/4 cup butter flavored Crisco
2 eggs
1 cup sugar
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk, yogurt, or sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon mace (optional)
Preheat oven to 350掳F degrees. Butter and flour one half-size bundt cake pan or one bread loaf or large brownie pan.
Cream butter, Crisco, and gradually add the sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, soda, and salt. Add flour mixture alternately with milk and flavorings to creamed mixture, beating after each addition until smooth and light. Pour batter into cake pan. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes, remove and finish cooling on rack.
Frost when cool with your favorite frosting or drizzle with confectioner's icing and sprinkle with cinnamon sugar.
Here are some recipes for you. I included a frosting recipe that is low calorie too. Good luck! %26lt;3
Sour Cream Chocolate Cake
Ingredients:
1 cooking spray
1 cup Flour, all purpose, unbleached, enriched
1/2 cup sweetener (sugar substitute)
1/4 cup Milk, nonfat/skim, dry
1/2 tsp baking soda
1/4 tsp salt
2 tbsp margarine
1 1/2 oz Baking Chocolate, bar, unsweetened
1/2 cup reduced fat sour cream
1 oz liquid egg substitute (equal to 2 tbsp.)
1/2 tsp vanilla extract
2 tbsp brewed coffee
Preparation:
Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with the baking spray.
Sift the flour into a bowl. Stir in the sugar substitute, dry milk, baking soda, and salt.
Melt the margarine and chocolate in the microwave or in the top of a double boiler. Beat in the sour cream, egg substitute, vanilla, and coffee. Stir the chocolate mixture into the dry ingredients. Blend well.
Spread into the prepared pan and bake for about 20 minutes until toothpick inserted in the middle of the cake comes out clean. Cool in pan and cut into 16 squares.
Note: If desired, garnish each square with a maraschino cherry.
Nutritional Info:
Makes 16 servings
Amount Per Serving
Calories 70.6
Total Carbs 13.3g
Dietary Fiber 0.1g
Sugars 7.2g
Total Fat 3.6g
Saturated Fat 1.7g
Unsaturated Fat 1.9g
Frozen Lemon Cake
Ingredients:
1 cup Milk, evaporated, nonfat/skim
2 eggs, separated
1 tsp grated lemon rind
1/2 cup fresh lemon juice, divided
1/3 cup sweetener (sugar substitute), equal to 1/3 cup sugar
1/4 cup Cracker Crumbs, graham, plain
Preparation:
Freeze the evaporated skim milk in a 9-inch square baking pan, covered, for about 1 1/2 hours, or until slushy.
Combine the egg yolks, lemon rind, 1/4 cup lemon juice, and sugar substitute. Beat with an electric mixture at medium speed until smooth and set aside.
In a large chilled bowl, combine the partially frozen milk and the egg whites. Beat with chilled beaters until foamy and then add the remaining 1/4 cup lemon juice. Beat until stiff peaks form and then gently fold the yolk mixture into the milk mixture.
Pour the mixture into a baking pan and sprinkle with graham cracker crumbs. Cover and freeze the cake until firm, roughly 4 hours. Cut into squares to serve.
Note: This cool dessert is a great treat in the hot summer months.
Nutritional Info:
Makes 9 servings
Amount Per Serving
Calories 51
Total Carbs 13.5g
Dietary Fiber 0.1g
Sugars 11.6g
Total Fat 1.3g
Saturated Fat 0.4g
Unsaturated Fat 0.9g
Mocha Pudding Cake
Ingredients:
1 1/2 cup lowfat milk
8 oz low fat cream cheese, cubed
2 tbsp instant espresso powder, freeze-dried
1 tbsp water, hot
2 tsp rum extract
1 oz fat %26amp; sugar free vanilla instant pudding mix
1 cup whipped fat-free topping, thawed
3 oz ladyfinger cookies
2 tbsp unsweetened cocoa powder
2 cup fresh strawberries, kept whole (about 10)
Preparation:
Cut 10 ladyfingers in half, crosswise. Separate the cut pieces and place them cut side down, around the sides of an 8-inch springform pan. Split remaining ladyfingers and arrange cut side down on bottom of pan; set aside.
Pour 1/2 cup milk into a food processor or blender. Add cream cheese cubes and process until smooth. Use a rubber spatula to scrape sides of blender container. Add remaining 1 cup of milk and process until smooth.
Dissolve instant espresso in hot water. Add dissolved espresso, rum extract and pudding mix to cheese mixture. Process until smooth, scraping sides once or twice. Pour into a large bowl; stir in (thawed) whipped topping until well blended. Spoon onto crust; smooth top. Cover with plastic wrap, making sure wrap does not touch pudding. Chill until firm, 8 hours or overnight.
When ready to serve, use a sharp knife to loosen dessert from sides of pan. Remove sides of pan and place pudding cake on serving plate. Sprinkle with cocoa and garnish each serving with a whole strawberry.
Nutritional Info:
Serving size: 1 slice
Amount Per Serving
Calories 60.2
Total Carbs 10g
Dietary Fiber 0.9g
Sugars 4g
Total Fat 1.3g
Saturated Fat 0.7g
Unsaturated Fat 0.6g
Butter Cream Frosting
A delectable vanilla icing, great for cakes or cupcakes!
Ingredients:
1/2 cup water
2 tbsp Milk, nonfat/skim, dry
2 1/2 tbsp white all purpose flour
1/2 cup margarine, room temperature
10 g Equal packets, 10 1-gram packets
1/2 tsp vanilla extract (can substitute lemon, almond or other flavoring)
Preparation:
Mix the water, dry milk, and flour together. Cook over medium heat until thick, stirring constantly. Remove from heat, put container in cool water, and stir until cool.
Cream the margarine and sugar substitute together until fluffy. Add the cooled sauce 1 tablespoon at time to the margarine while beating. Beat in the vanilla or other flavoring at a high speed. Refrigerate until ready to serve.
Nutritional Info:
Serving size: 1 tbsp
Amount Per Serving
Calories 45
Total Carbs 1g
Dietary Fiber 0g
Sugars 0.2g
Total Fat 4.3g
Saturated Fat 0.8g
Unsaturated Fat 3.5g
Applesauce Bars
1/2 cup margarine
1 cup packed brown sugar
戮 cup sweetened applesauce
1 cup all purpose flour
录 cup raisins
陆 tsp soda
陆 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2 cup chopped nuts
Microwave (high) margarine in glass mixing bowl 30 seconds 20 seconds or until margarine is softened. Blend in brown sugar, beat in applesauce. Stir in flour, soda, cinnamon, nutmeg and cloves. Mix in nuts and raisins. Grease 8 inch square glass baking dish on the bottom only. Spread batter in dish. Microwave (high) uncovered, 8 minutes or until no longer doughy, rotating dish twice. Cool cut into bars.
Note: 1 bar provides 80 calories, 4 grams fat and zero cholesterol. Exchange Value: 1 bread and 1 fat.
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this is nomally 6-8 sevings but if you make it 16 seving, it is just about 100 caloies
Feel free to add mini chocolate chips, and drizzle with caramel sauce!
It's not totally necessary, but I find I get better results, when I wrap the outside of the pan with 2 layers of heavy duty foil, and put the cheesecake in a roasting pan with water around it (hot water bath). It makes the cheesecake cook more evenly without any cracking.
Cheesecake
INGREDIENTS:
1 1/2 cups graham cracker
crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream
cheese, softened 5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 300 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate
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Low-calorie Birthday Cake Recipe
I can tell you being away from home for a couple of days was so relaxing. Now I am full of energy to tackle everything that is waiting for me in the next month!
After getting so many requests from my readers to disclose the recipe of the low-calorie birthday cake my mother baked for me I seized my chance and asked my mother for the recipe (I was staying at her place the last couple of days).
So I can now proudly present you with the low calorie cake recipe. It is actually not a usual cake recipe but a charlotte recipe, which is a European dessert. For any of you not knowing what that is check out my best friend Wikipedia.
My mother found the recipe online on a wonderful little blog called La Cerise and simply adapted the recipe that can be found there a little bit.
What you need:
about 350g of frozen raspberries
90g of sugar or even less
7-9g of gelatine sheets
1/2 TB of lemon juice
3 egg whites
250g of ricotta
ladyfingers
To start with you need a simple ring mold.
Next you need some ladyfingers. In the original charlotte recipe the ladyfingers as well as the bottom of the cake are handmade, however, my mother said that this seemed too complicated for her. Therefore she just bought ladyfingers and used them for the sides and the bottom as well.
You need to boil the sugar with some water to 118掳C. Whip the egg whites until stiff and then add the sugar syrup in a stream while keeping on whisking until it is cool.
Put the raspberries and lemon juice into a blender. As raspberries have so many small seeds you better filter them afterwards.
Soak the gelatin, press out the water and let them melt in a small pan. My mother鈥檚 tip is to add the raspberry pulp to the gelatin spoon by spoon while stirring all the time. Thereby you will ensure that there are no lumps.
Next blend the mousse with the ricotta and fold in the cream of whipped egg whites and sugar that you have produced before.
Pour the final mixture into the cake pan that is lined with the ladyfingers on the bottom and on the sides. Smooth the top carefully and put it into the refrigerator for about 8 hours. You can also easily prepare it on the day before you actually need it.
Finally you can decorate the birthday cake any way you like.
My mother chose to use a special low calorie whipped topping made from 1 12-ounce can evaporated 2% milk, 1/4 cup of sugar, and 1 tsp of vanilla extract. You pour everything together in a mixing bowl. Beware, the milk has to be chilled! Whip the mixture with a hand mixer until you get the usual whipped-cream consistency. This usually takes about 5 minutes.
Finally the birthday cake was decorated with some raspberries, my favourite berries!
Knowing the exact ingredients of the cake I have to admit that there are for sure some cake recipes with less calories out there. But I ensure you this cake will taste delicious. My mother tried to reduce calories by eliminating the usage of whipped cream from the recipe. In the mousse she used ricotta instead of it and finally for the topping she also replaced the whipped cream and thereby cut down on calories a lot
The last post may say ';low calorie';, but with ricotta cheese and lady fingers, I'll bet it's more than 100 calories per serving.
Plain Angel Food cake is the only one I can think of, too. Hard to eat something like cake and get less than 100 calories. Which brings to mind the old saying......
';You can't have your cake and eat it, too!';
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