Sponge Cake
Ingredients:
7 eggs
1/2 cup 100% fruit juice, orange
3 Tbsp. sugar substitute
2 Tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 cup sifted cake flour
1/4 tsp. salt
1/2 cup 100% fruit juice, orange
3 Tbsp. sugar substitute
2 Tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 cup sifted cake flour
1/4 tsp. salt
Method:
- Separate eggs
- Beat egg whites with salt until foamy
- Add cream of tartar and continue beating until stiff
- In another bowl, combine rest of ingredients and mix well
- Fold in beaten egg whites
- Bake in greased and floured cake pan at 180 degrees for 40 minutes or longer; test with toothpick
- Serve with no sugar jelly (all fruit), fresh fruit and Cool Whip.
Carrot Cake
The is a convenient recipe that is great because it can be turned into muffins. Simply pour the batter into a muffin tray.
Ingredients:
2 cups whole wheat flour
½ cup Margarine, melted
1 tsp Cinnamon
½ tsp ground cloves
1/3 Tbsp bicarbonate of soda
¼ cup sunflower seeds
¼ cup coconut
½ tsp ginger
1 cup walnuts, chopped
2 cups dessert apples, peeled cored grated
3 cups carrots, grated
3 large eggs
4 Tbsp fresh orange juice
½ cup Margarine, melted
1 tsp Cinnamon
½ tsp ground cloves
1/3 Tbsp bicarbonate of soda
¼ cup sunflower seeds
¼ cup coconut
½ tsp ginger
1 cup walnuts, chopped
2 cups dessert apples, peeled cored grated
3 cups carrots, grated
3 large eggs
4 Tbsp fresh orange juice
Orley Whipp, low fat
Orange peel & juice of half orange
Yellow food colouring (optional)
Preparation:
- Set the oven 180 degrees
- Sift dry ingredients
- Beat eggs and gradually add the melted margarine and orange juice.
- Add the wet ingredients to the dry.
- Add the carrots, apple, walnuts, sunflower seeds and coconut.
- Bake for 35 minutes or until done.
- Beat Orley Whipp, orange peel & juice until well blended and stiff. Add a few drops of yellow food colour (drop by drop) to colour 'cream' (optional)
