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
It is actually possible to trace the history of written cooking instructions back into ancient history, in truth as far back into history as ancient Egypt, and possibly even further. In practice though, in the main part, these ancient cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a few documents which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans made use of many different aromatic flavours, including a few you will know such as bay, mint and asafoetida. Later, there are two interesting books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is popular today, but instead accounts of the types of food on the tables of the rich and powerful. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cuisine, including spices like parsley, basil and rosemary. These new culinary innovations was responsible for an eruption in manuscripts on food, many of which are kept safe in private cookery archives. By the time we get to the 20th century, cooking books were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Brigitte Sealing's Low Cal Cake & Frosting recipe.
