2 1/4 cup cake flour
2 tsp baking powder
1/2 tsp baking soda
8 oz nonfat cream cheese, softened
1/2 cup corn-oil margarine, softened
1 1/4 cup sugar
2/3 cup liquid egg substitute
2 large egg whites
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp lemon rind, grated
2 tbsp rum or brandy or cognac
1 tbsp confectioners' sugar
Directions
1. Heat oven to 325 degrees. Coat 10-inch tube or bundt pan with
non-stick vegetable spray; set aside. Sift flour, baking powder and
baking soda together; set aside.
2. Beat cream cheese and margarine with an electric mixer in large
bowl until well blended. Add sugar and beat until light, 2 minutes.
Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest
and liquor; mix well. Add flour mixture and beat until just blended.
3. Turn batter into prepared pan. Bake until toothpick inserted in
center comes out clean, 75 to 80 minutes. Cool in pan 5 minutes
before turning out onto rack to finish cooling. Dust with
confectioners' sugar while still warm.
Per serving: 260 calories, 8 g fat, 4 mg cholesterol,
395 mg sodium,
38 g carbohydrates, 7 g protein
Source: Chicago Tribune, November 6, 1996
Servings: 12 servings
Low-Fat Cream Cheese Tube Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Dessert
The History of Recipes
Food historians have tracked the existance of recipes way back into the far past, at least as far as early Egypt, and quite possibly further than that. In practice though, generally, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to academics are a few ancient tablets in the Sumerian language describing 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 people feel exhilarated. As our culinary historical trip moves on a few more years we have two interesting books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is served today, but instead accounts of the types of food on the tables of the rich and wealthy people of that time. Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. 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 site. |
We hope you enjoy this Low Fat Cream Cheese Tube Cake recipe.
