1/2 cup reconstituted nonfat dry milk*
1 cup sifted, all-purpose flour
1 1/2 tsp baking powder
2 tsp grated lemon peel
1 dash salt
3 eggs (or egg substitute equivalent)
3/4 cup sugar
Directions
* Nonfat dry milk to which you've added the requisite amount of water.
In small saucepan, heat milk until bubbles form around edge of pan.
Remove from heat. Set aside. Preheat oven to 350. Sift flour with
baking powder and salt. Set aside.
In a small bowl, mix at high speed, eggs, until thick and lemon
colored. Gradually add sugar, beating until mixture is smooth and well
blended...about 5 min.
At low speed, blend in flour mixture until smooth. Add warm milk and
peel, beating until combined. Immediately pour batter into ungreased,
9-inch angel food pan. Bake 30 min., or until cake tester inserted in
center, comes out clean. Invert pan over neck of bottle. Let cool
completely.
Makes 10 servings. 90 calories each, when served plain.
Servings: 10 servings
Low-Calorie Sponge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Low Calorie
The History of Recipes
Academics have traced the existence of recipes back into ancient history, at least as far back as ancient Egypt, and possibly even further than that. However, sadly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created some scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different herbs and spices, including some familiar names for example basil, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, such as parsley, basil and rosemary. These new herbs and spices led to a torrent in books on cooking, many of which are kept safe in private collections. By the arrival of the twentieth century, cooking publications were highly popular mostly as a result of better eduction, people having more spare time and having more money to spend. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Low Calorie Sponge Cake recipe.
