HM Cakes the "lighter" versions

Mrsbojangles_2

Not sure if anyone can help, I have for the past couple of weeks been making my own cakes, I was wondering how you alter the ingredients to make them less calorific, without losing the taste, atm I use ordinary flour, stork margering and caster sugar or light brown sugar depending on the recipe.

All suggestions welcome xx

foreverskint

Try www.splenda.co.uk for some lower calorie cooking. I haven't tried the recipies yet but have bought the splenda sugar replacement ready to try some.


I have joined slimming world and am really missing my home baking so might try some this week and see how I get on.

HTH:D

Mado

If you want to make cakes lighter it really is the fat you want to cut down.
I have some nice low-fat recipes (would need to look). Anything specific you like?

As a rule as well, you can cut down on egg yolks (the white is virtually pure protein), and use all kinds of substitutes such as apple puree, buttermilk, yogurt instead of some of the fat.
Cornflour tends to make lighter texture. Doesn't do anything to the nutritional value though.

Mrsbojangles_2

Thanks very much, i'm particulary interested in cherry bakewells.

Thanks again xx

Mado

Mrsbojangles wrote:

Thanks very much, i'm particulary interested in cherry bakewells.

Thanks again xx

Oopps... don't have that in the index!!!

can recommend a fab banana bread instead.... already in the index I think. (will check)

comping_cat

Mado wrote:

Oopps... don't have that in the index!!!

can recommend a fab banana bread instead.... already in the index I think. (will check)

We regularly make that banana bread, it is lovely and moist!!!! The only other thing i can think of, is changing from stork to a low fat spread, if you add fruit to your cakes, it shouldnt take too much of the taste away.

150g sugar
1 egg
150g s/r flour
3/4 ripe bananas

Mix all together
180 c for 30 mins

Ronankfan

http://www.ivillage.co.uk/food/experts/articles/0,,164352_184328,00.html
is a link to a fatless sponge recipe
HTH

Rikki

Mrsbojangles wrote:

Not sure if anyone can help, I have for the past couple of weeks been making my own cakes, I was wondering how you alter the ingredients to make them less calorific, without losing the taste, atm I use ordinary flour, stork margering and caster sugar or light brown sugar depending on the recipe.

All suggestions welcome xx

In diebetic cooking you use low fat margarine, sugar and wholemeal SR flour for the sponges and for pastry low fat spread,white polyunsaturated vegetable fat and 1/4 white P flour to 3/4 wholemeal P flour.