Renny Darling's

 

The Moderation Diet

Desserts
(Numbers in parentheses indicate calorie value.)

 

Basic Orange & Lemon Sponge Cake (98), 218

This is an adaptation of my classic sponge cake. It is an excellent base for fruit or a small amount of lemon or chocolate sauce. With a dollop of non-fat frozen yogurt and a few crushed strawberries, it is pure pleasure. Using the whole wheat flour makes it a little more substantial but still very good. This recipe can be prepared as a 10-inch cake, 10 individual ramekins or 20 muffins. Instructions follow for the different sizes.

4 eggs
1/2 cup sugar

2/3 cup whole wheat pastry flour
1/2 teaspoon baking powder

2 tablespoons grated orange (fruit, juice and peel)
1 tablespoon grated lemon (fruit, juice and peel)
1 teaspoon vanilla

 

In the large bowl of an electric mixer, beat eggs and sugar at high speed for at least 10 minutes, or until eggs have tripled in volume and are light and frothy. Stir together flour and baking powder and fold it into the egg mixture. Fold in the remaining ingredients.

Spread batter evenly into an ungreased 10-inch springform pan and bake at 350-degrees for about 30 to 35 minutes or until top is browned and a cake tester, inserted in center, comes out clean. Do not overbake. Remove from oven, and allow to cool.

Run a knife along the sides and bottom of the pan and place cake on a lovely serving platter. Serve with 1 pint crushed fresh strawberries and 3 cups non-fat frozen vanilla yogurt or Low-Calorie Whipped Cream. Serves 10.
(About 98 calories per cake serving)
(About 40 calories for strawberries and frozen non-fat yogurt)

To prepare as 10 individual ramekins:
Divide batter between 10 individual ramekins that have been sprayed with vegetable spray. Bake at 350-degrees for 15 minutes, or until tops are browned. While still warm, run a knife along the sides and ease cakes gently from the ramekins. Or serve in the ramekins with crushed fruit and a complimentary non-fat yogurt or Low-Calorie Whipped Cream.

To prepare as 20 muffins:
Divide batter between 20 non-stick muffin cups that have been sprayed with vegetable spray. Bake at 350-degrees for 15 minutes, or until tops are browned. While still warm, run a knife along the sides and ease muffins gently from the pan. Place 2 muffins on a dessert dish and serve as above.

218

Menu Place an Order

The entire contents of this Web site are copyrighted and protected by
both United States copyright laws and international treaty provisions.
None of the text in this Web site may ever be reproduced, in
original or modified form, for any commercial or other purposes,
without express written permission by Renny Darling.