FOR THE CAKE
5 eggs
5 tbsp hot water
3/4 cup sugar
1 tbsp baking powder
FOR THE FROSTING
1 package instant low-cal pudding
1 .any flavor you like (small)
1/4 cup powdered sugar
1 cup cold milk
1 8 oz container low-cal non- dairy w, hipped topping
Directions
For the Cake: Separate eggs and put in two different bowls. Beat the
egg yolks with a third of the sugar until it is yellow and creamy.
Beat the egg whites until very stiff, and then beat in the rest of
the sugar. Sieve the four over the egg yolk mixture and then put the
egg snow on top. Fold gently. Line a springform pan with waxed paper
and grease the paper with some margarine, bottom only. Fill with the
mixture and bake at 350F for 20-30 minutes, or until a toothpick
comes out clean. Let cool a little, open the springform, invert the
cake on a platter and take off the waxed paper carefully. When cake
is completely cooled, cut gently in half. FOR THE PUDDING FROSTING:
Combine pudding with milk and sugar in a small bowl, and beat slowly
until well blended, about one minute. Fold in the non-dairy whipped
topping. Cool in the refrigerator until nice and cool and stiff. Fill
the middle of the cake, with a third and put the top of the cake on.
Spread the rest all over as regular frosting. Heap up little mounds
on the rim if it is a birthday cake and decorate with candies or
chocolate or anything you would on a regular frosted cake. Put cake
in the refrigerator over night. Makes a light, fresh cake even
children love and you can add some cocoa to the cake mix to have a
dark cake and frost with vanilla pudding or pecan.
Servings: 1 cake
Brigitte Sealing's Low-Cal Cake & Frosting Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as an idea can be traced way back into distant history, at least as far as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During the time of the Romans a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius describes how the early Romans made use of a good variety of spices, including some that we all recognise for example basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as basil and coriander. These new foods and tastes prompted an increase in books on cookery, many of which are now in academic collections. Over the next few hundred years, the upper-class families of the West competed with each other to serve up the most extravagent meals, and consequentially chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Brigitte Sealing's Low Cal Cake & Frosting recipe.
