Orange Chiffon Cake

Orange Chiffon Cake

  • Servings: 12
  • Difficulty: Easy
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I was asked for a recipe that is light not only in calories but also in texture. Something that felt like summer. This is what I came up with. Hope you like it.

This cake is refreshing. It is low caloric and sweet. First time I made a chiffon cake. I had fun and made it my own. Your turn to do the same.

Ingredients

  • 1 cup of cake flour (if you don’t have any, all purpose flour will do, minus 2 tbsp and add 2 tbsp of cornstarch)
  • 8 tbsp of a mixture of sucralose and sugar. (if you want to use sugar only that’s ok just remember to add that to the calories and sugar content per serving)
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 2 large eggs
  • 2 tbsp of grated orange zest (approx 2 oranges)
  • 3/4 cup of orange juice freshly pressed
  • 1/4 cup of canola oil
  • 1 tsp of brandy or orange liquor (optional)
  • 6 egg whites at room temperature
  • 1/2 tsp of cream of tartar
  • 2 oz of semi-sweet chocolate
  • Cooking spray or butter and margarine and 1-2 tbsp of flour to coat pan

Directions

  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix flour, 6 tbsp of the sucralose-sugar mixture, baking powder, and salt.
  3. Using an electric mixer on medium speed, add eggs, oil, zest, orange juice, brandy to the flour mixture and mix until smooth.
  4. In a large bowl, using clean blades on medium, beat egg whites and cream of tartare until soft peaks. Bring speed up to high and add remaining sucralose-sugar until it forms stiff peaks.
  5. Using a spatula, slowly fold in the egg mixture to the flour mixture until blended.
  6. Pour into a very lightly greased and floured bundt pan. Cook for 50-55 min or until cake tester comes out clean. (Make sure not to open oven door during first 45 minutes)
  7. Reverse onto a parchemin covered plate after cooled completely.
  8. Cut chocolate into small pieces and place in a bowl that goes in the microwave. Stir every 30 seconds until completely melted.
  9. Pour over cooled cake and cut and serve.

Nutrition Per Serving

  • Calories 165
  • Fat 7 g
  • Sugar 15 g
  • Carbohydrates 22 g
  • Protein 4.0 g
  • Fibre 1.0 g

Note: if you are using a nonstick pan, some people recommend not greasing and flouring others say it’s imperative. First time I did it, I didn’t flour the pan just greased it and it stuck. Also make sure to let it cool completely before unmolding or else it will break.

Instead of melted chocolate, you can always add your favourite coulis. Remember have fun and make it your own.

Greek Yogourt Chocolate Cake

Greek Yogourt Chocolate Cake

  • Servings: 24
  • Difficulty: Easy
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Dessert is the perfect way to wrap up a good meal. The final touch. It doesn’t have to be much. For those of us with a sweet tooth, a small piece of sweetness ends the meal perfectly. We could always use more but because I indulged in the past on seconds in the dessert section, I now have to watch my portions. This cake is moist, flavourful and even gives that little extra in protein. With this portion size, even my diabetic friends can indulge in a serving.

Ingredients

  • 1 cup of unsalted butter
  • 1/3 cup of cocoa powder
  • 1 tsp of instant coffee
  • 1 tsp of salt
  • 1 cup of water
  • 2 cups of all purpose flour, a little more for the pan
  • 1-3/4 cups of sugar
  • 1-1/2 tsp of baking soda
  • 2 large eggs
  • 1/2 cup of plain Greek Yogourt (I use 0% fat)
  • 2 tsp pure vanilla extract
  • Cooking spray

Directions

  1. Preheat oven to 350. Use cooking spray on 10-12 cup Bundt pan and flour. Set aside
  2. In a small saucepan, combine butter, cocoa powder, instant coffee, salt and water and put over medium heat. Cook until just melted and combined, stirring occasionally. Remove from heat and set aside.
  3. Combine flour, sugar and baking soda in a large bowl and whisk to blend. Add half of the cocoa mixture and whisk until completely combined (this will be very thick). Add remaining cocoa mixture and whisk to combine. Add one egg at a time, whisking at each step. Then whisk in yogourt and vanilla until smooth.
  4. Pour into pan and bake for 40-45 minutes. Until toothpick comes out clean.
  5. Let cool in the pan on rack for 15 minutes and then invert onto rack and let cool to room temperature.

Nutrition Per Serving

  • Calories 141
  • Fat 4.5 g
  • Sugar 15 g
  • Carbohydrates 23.5 g
  • Protein 2.5 g
  • Fibre 0.7 g

As you can see, I did not frost this cake. You can make a glaze for it. I chose to simply sprinkle 1/16 of a tsp of icing sugar for the look. You could decorate with bright berries like raspberries or strawberries. It may not seem like much but it is enough to satisfy your sweet craving. Have fun and make it your own.

Buttermilk Apple Cake

Buttermilk Apple Cake

  • Servings: 12
  • Difficulty: Easy
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This is a recipe that I didn’t even alter. Thank you to Anne Lindsay on this one. This is a coffeecake-type cake that stays moist and is great for brunches, packed lunches or just plain dessert. I didn’t peel the apples because the skin is added fiber.

Ingredients

  • 1/4 cup soft light margarine
  • 2/3 cup packed brown sugar
  • 1-1/2 cup of buttermilk (light)
  • 1 cup of all-purpose flour (I use unbleached)
  • 1 cup of whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp of salt
  • 2-3 medium apples, cored and finely chopped (about 2.5 cups)

Topping

  • 1/4 cup packed brown sugar
  • 2 tsp cinnamon
  • 1/4 cup of unsweetened shredded coconut

Directions

  1. Preheat oven to 350
  2. Lightly grease and flour an 8″ or 9″ square cake pan
  3. In a large bowl, beat together margarine and sugar until combined; beat in buttermilk
  4. Add flours, baking powder, baking soda, cinnamon, salt and apples; mix until combined
  5. Spread batter evenly in pan
  6. Topping: combine sugar, cinnamon and coconut; sprinkle over batter
  7. Bake for 40-45 minutes or until toothpick inserted in center comes out clean
  8. Let cool in pan

Nutrition Per Serving

  • Calories 192
  • Sugar 21 g
  • Carbohydrates 35 g
  • Protein 3.9 g
  • Fiber 2.9 g
  • Fat 5 g

This is a nice moist cake. Serves great with coffee, fresh fruit, or just plain as is. Enjoy this and remember to make it your own.