September Secret Recipe Club is here! I’ve got another good one for you. The blog I had this month was Elana, the Cooking Rookie at Cookbook of Trial and Error. I was not familiar with the blog, but I spent some time scouring the blog posts and from the looks of the photos and all the yummy recipes, I had a hard time deciding which recipe to make. I love that she mentions that last year she lost 55 pounds in 7 months and a lot of her recipes are tweaked with substitutions to save on calories and fat—yet the food and recipes still look delicious. Some might not know that from Sept. 2007 to March 2008 I lost 40 pounds doing The Biggest Loser online plan. Still could lose another 20 or so, but am proud to at least be holding on to that 40 pounds gone AND have THIS blog. ;)
After choosing to make the orange cake, I was then surprised by the instructions for the cake. The recipe calls for one egg and two egg whites and the egg whites are beaten with the sugar until it forms peaks—almost like a meringue. I have folded beaten egg whites into cake batter before, but not with all the sugar added to it. I was actually a little apprehensive, but decided to follow the recipe instructions. Even once the cake baked---
I was thinking it was just going to be “meh” and have that lower-fat texture to it that I often don’t care for. I was happy to find out that it was actually very moist with a nice crumb and super flavorful with all the orange in it!
The recipe included nonfat yogurt (I used Greek) and also had margarine—for that I used Bestlife buttery baking sticks, which are a 50% less fat than butter, no trans fat, no hydrogenated oils “butter” that I’ve really been liking lately. I have baked a number of things with Bestlife and have not been disappointed with any of them! The orange cake gets a lot of its moisture from a half cup of freshly squeezed orange juice also.
I was thinking that the cake would be a little boring to just serve with its light glaze over it, so I whipped up a little raspberry filling (frozen/thawed raspberries and a little sugar, cornstarch and water, cooked on the stove until thickened). While the cake was definitely delicious served with the raspberries on top (think strawberry shortcake, but with raspberries) and some whipped cream—oh and some chocolate shavings, of course--
It was actually really good by itself, too!
Sometime when I make it again, I’ll use whole wheat pastry flour as well for a little extra fiber. (I have a 50 pound bag of it!) I also used a different recipe for the glaze than the one she posted.
Uma’s Orange Cake from www.cookingrookie.blogspot.com, adapted by Katrina, Baking and Boys!
1 1/2 cups (180 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda (my addition, the original recipe did not have any—Katrina)
1 large egg, room temperature
2 large egg whites, room temperature
pinch of salt
2/3 cup (132 grams) granulated sugar
1/4 cup nonfat Greek yogurt, room temperature
1/4 cup butter substitute (I used Bestlife buttery baking sticks), room temperature
1/2 cup freshly squeezed orange juice
zest of one large orange (about 1 tablespoon)
1 teaspoon lemon juice (I put it in, but am not really sure it’s necessary—Katrina)
juice of 1/2 an orange (was about 1/4 cup)
1/4 cup powdered sugar
Whisk together in a small bowl until no lumps of powdered sugar remain. Set aside.
Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray. Set aside.
Beat the egg whites in the bowl of an electric mixer with a wire whisk attachment until soft peaks form. Add the salt and beat for a minute or so, then gradually add the sugar a little at a time while beating. After about one minute of beating once all the sugar is in is probably plenty—to firm, but not too stiff peaks. Scrape the side of the bowl a few times in between additions. Put the beaten egg whites with the sugar in a medium bowl so you can use the mixer bowl again. (I didn’t wash it out.)
Combine the flour, baking powder and baking soda in a medium sized bowl. Set aside.
In the bowl of the mixer, combine the butter substitute, yogurt, whole egg, orange juice, zest and lemon juice. It will look curdled, but is okay. Add the dry ingredients and mix just until combined. Remove the bowl from the mixer and add the beaten egg whites, carefully folding them in with a spatula.
Pour the batter into the prepared cake pan. Bake for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Let the cake cook 10 minutes in the pan on a wire rack, then carefully remove the cake to cool completely on a wire rack. When the cake has cooled, drizzle it with the glaze. You can smooth it all around the top of the cake with a pastry brush.
Serve with raspberry filling and/or whipped cream—and a little chocolate shavings for that "Katrina” touch!
Elana didn’t say much about this cake when she posted it, just that it was her friend’s mom Uma’s cake with her “calorie saving” substitutions. I was drawn in by its simplicity and its calorie saving-ness. ;) Check out Cooking Rookie's blog Cookbook of Trial and Error—everything looks so good, I find it hard to believe she’s a rookie!
The Secret Recipe Club is a great place to be—lovin’ it!