Home Cooking


If I knew you were comin' I'd've baked a cake


Home Cooking 21

If I knew you were comin' I'd've baked a cake

krissywats | Jun 2, 2006 04:59 PM

So my cornflake-peeing, balloon-popping, puppy-killing nutritionist says I can't have butter (or shortening)...at all. Or eggs. I can have egg whites - and I can add lowfat cream cheese to them - which is an OK alternative.

But, I love cake. Love egg and butter laden moist pieces with buttercream. And sometimes I WANT cake. The other night I was seriously cravey and I made the following in the microwave:

3 heaping T cocoa powder
3-4 T sugar
1 egg (I cheated)
1 T flour
3-4 T low fat cream cheese (made very soft and warm in the microwave)

I whipped this together and put it in a little ramekin and cooked it about a minute in the microwave. It came out OK - gooey in the middle like a molten/flourless cake and unfortunately the outside edges were that weird texture that microwave cake becomes. But the flavor was really nice.

but the question!!! Can I convert this into an actual cake/torte recipe using egg whites instead? Could I really make a cake-ish thing?

Any ideas how I would bake this or how long - or how many times to multiply it to get a 8x8 pan filled? Could I do a custard thing in water? Help help!! Saturated fat deprived soul begs you!!

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