Recipe By : Have Your Cake and Eat It, Too
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter-flavor non stick cooking
- spray
1 1/2 c All-purpose flour
1/4 c Corn starch
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg -- freshly grated
1/4 ts Ground cloves
1/8 ts Ground ginger
1 c Granulated sugar -- divided
2 tb Canola or safflower oil
1/3 c Dark corn syrup
1/2 c Apple or orange juice
1/2 c Unsweetened applesauce
1 1/2 ts Vanilla extract
3 lg Egg whites --
- at room temperature
1 pn Cream of tartar
Confectioners' sugar or
- vanilla icing glaze
Position a rack in the center of the oven and preheat it to 350°F.
Coat a 9" (6 cup) Bundt or plain tube pan (preferably nonstick) with
cooking spray. Dust with flour, being sure to coat the tube and tap
out excess flour.
Sift together the flour, corn starch, baking powder, baking soda,
salt, and spices into a large bowl. Stir in 3/4 cup of the sugar.
In a small saucepan, combine the oil, corn syrup, and fruit juice,
and stir over medium heat just until well blended. Remove from the
heat.
Make a well in the center of the flour mixture, and pour in the
warmed corn syrup mixture. Whisk to combine, then beat in the
applesauce and vanilla extract.
In a grease-free bowl, combine the egg whites and cream of tartar,
and whip with an electric beater on medium speed until foamy.
Gradually add the remaining 1/4 cup sugar, and whip until the whites
are stiff but not dry. Stir about 1 cup of the whipped whites into
the spice batter to lighten it. Then gently fold in the remaining
whites.
Spoon the batter into the prepared pan, and smooth the top. Bake for
about 35 minutes, or until the top feels springy to the touch and a
cake tester inserted in the center comes out clean. Do not overbake.
Cool the cake in the pan on a wire rack, for about 10 minutes, then
top with another rack, invert, and remove the pan. Allow the cake to
cool completely. Serve it plain, or sift on a little confectioners'
sugar or top with Vanilla Glaze.
Cake keeps for several days at room temperature, well wraped. It can
be wrapped airtight and frozen.
Yield: 10 Servings
Per serving: 225 cal, 3 g protein, 3 g fat, 0.2 g sat fat,
47 g carbs, 152 mg sodium, 0 mg cholesterol
