…Just like I promised in the last post – here comes the recipe for the Healthy, Low-Calorie Yellow Cake! Also like I mentioned in that post I didn’t want to add anything else aside from the recipe to this post! That’s because a recipe like this is well… basic, i.e. it’s the foundation for the other healthy low-calorie cake recipes, so – it must be easy to find! 🙂
The Basic Low-Calorie Yellow Cake:
So… what makes this cake so low-calorie and healthy? Well, if you’re curious to know let me explain!
- A yellow cake must contain eggs to be… well, yellow, right? To reduce the calorie content and the cholesterol in it I replaced two whole eggs with the egg whites!
- Also a cake has to be sweet, right? But how can we cut down the sugar and the calories without compromising the flavor? Well, there are two ways: first you can always use a healthy sugar replacement (if you will, it’s best if you use the granuled one instead of the liquid one). My favorite of them all is the erythritol. But what if you want to go all-natural? My answer to this is the fructose sugar! Fructose is much sweeter than the regular sugar therefore you can sub 1 cup of sugar for the 2/3 of fructose and have the same sweet taste as the result!
- Finally to healthyfy this cake even more I like using the white whole wheat flour instead of the all-purpose one. ‘Cause it never hurts adding a whole grain to your baking, right? 🙂
And one final note. (Or rather a tip):
You can use even less sugar than the recipe calls for (be it real sugar, a replacement or fructose) if you are going to drizzle your cake with a syrup before frosting it! And I would seriously recommend you doing so (I’ll have a few recipe of such cakes coming out soon!) because not only it’s a great way to take full control of how much sugar you want to use all together!
Plus, any cake dough (unless it’s a lava cake) usually ends up a bit dry. So… any cake can benefit from drizzling it in a bit of syrup to add the sweetness and the moisture at the same time!Enjoy! 🙂
The Basic Low-Calorie Yellow Cake is lower calorie and healthier than a classic yellow cake, yet still just as yummy as the original one!
Preheat the oven to 350 F. Line a 8 inch round cake pan with parchment or drizzle with some oil.
Whisk all the dry ingredients except for the sugar together.
Whip the eggs, egg whites and sugar until light and foamy.
Note: if you want your cake to be really airy, separate the whites from the yolks and whip the yolks and sugar first. Then whip the whites separately.
Fold dry mixture into the whipped eggs and stir until incorporated.
Pour the dough into a baking pan.
Bake for about 30 minutes. When the toothpicks inserted in the middle comes out clean - the cake is done!
Let the cake cool before taking out of the pan and enjoy on its own or frosted with your favorite frosting!
- Fructose sugar is 1/3 sweeter than the regular sugar. If using the regular sugar and if you have a sweet tooth - use 1 whole cup of sugar instead.
- If you are using erythritol use 1 1/2 cups of erythritol instead.