Guest guest Posted November 22, 2000 Report Share Posted November 22, 2000 Help! I need some assistance with a cake recipe. I have a friend who's new boyfriend is vegetarian - lacto, but not ovo. Since she is of the carnivore variety, she turned to me. I don't eat a lot of cake though. Does anyone have a good cake recipe that does not use eggs. Actually, he has said that egg whites are okay, but he would perfer eggless. He would also like cholocate frosting. He had mentioned Angel Food Cake, but still wants the frosting. She is planning on making the cake on Thursday (Thanksgiving) as that is his birthday. Please no pumpkin or Thanksgiving inspired as he has had plenty of that! Thank you in advance for all the help! Evie ____ Get Paid... With Your Free Email at http://www.zwallet.com/index.html?user=evieelphick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2000 Report Share Posted November 22, 2000 At 07:04 PM 11/21/00 -0600, you wrote: >Help! Does anyone have a good cake recipe that does not use eggs. >Actually, he has said that egg whites are okay, but he would perfer eggless. Hopefully one of our vegan members has a cake made with EggReplacer. This one has eggwhites. Kathleen * Exported from MasterCook * Angel Food Cake Recipe By : Eat More, Weigh Less by Dean Ornish, page 335 Serving Size : 10 Preparation Time :0:00 Categories : Ornish Ornish: Eat More, Weigh Less Cakes And Frostings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cake flour 1 1/2 cups sugar 2 cups egg whites -- (6 - 8 eggs) 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt Recipe by Joyce Goldstein. Preheat oven to 350 degrees. Sift the cake flour and 3/4 cup sugar together three times. Set aside. Whip the egg whites until foamy with the whisk attachment of an electric mixer. Gradually beat in the rest of the sugar. Ad the extracts and salt. Beat just until stiff peaks form. Do not overbeat. Remove the bowl from the mixer. With a whisk or spatula fold the flour and sugar mixture by thirds into the egg whites. Place the batter in an ungreased 10-inch tube pan. Bake for 40 - 45 minutes, or until the cake is golden brown and springs back to the touch. Invert the cake until cool. Remove from pan and serve. Serving size = 1/10 or cake, 168 calories, 0.1 grams fat, 0 milligrams cholesterol, 97.4 milligrams sodium - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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