Recipe: Basic Sponge Cake, Orange Cake, Lemon Pudding Cake Diabetic Cakes for Jackie/SC

BASIC SPONGE CAKE (GENOISE)

A word of caution from the nutrition experts at Joslin: fructose is converted into glucose, thus raising blood sugar precipitously, albeit at a slower rate than sucrose does. This cake is for special occasions. They're appropriate only when one's blood sugars are under good control and then only in small portions. Check with your doctor before you decide to indulge.

butter-flavored cooking spray
2 cups (218g) sifted cake flour
3/4 cup (177ml) fructose, whirled in a food processor for 10 seconds
1 tablespoon (15ml) baking powder
1/2 teaspoon (2.5ml) salt (optional)
1/3 cup (78ml) canola oil
2 large eggs, separated
1/2 cup (118ml) egg substitute
1/2 cup (118ml) water
1 1/2 teaspoons (7.5ml) vanilla extract
grated zest of 1 lemon, 1 orange or a combination (optional)
1 cup (236ml) egg whites (the whites from 2 eggs plus 6-7 more) at room temperature
1/2 teaspoon (2.5ml) cream of tartar

Preheat the oven to 325 F (165 C). Lightly spray two 9-inch (23cm) round cake pans or a 10-inch (25cm) tube pan with cooking spray. Dust with flour.

In a large bowl, sift together cake flour, fructose, baking powder, and salt. Make a well in the middle.

Beat together oil, egg yolks, egg substitute, water, vanilla and lemon zest. Pour into flour mixture; blend well.

In a large mxing bowl, beat egg whites until frothy. Add cream of tartar; beat until egg whites form stiff peaks.

Stir about 1/2 cup (118ml) beaten egg whites into flour and egg mixture to lighten it. Gently fold in the remaining egg whites. When blended divide batter between prepared cake pans. Bake for 25 to 30 minutes (50 to 55 minutes for tube pan), until cake is golden brown and begins to pull away slightly from the sides. Do NOT open the oven door until cake is almost done, or it may fall.

Run spatula around the edges and turn out at once onto a wire rack. Cool completely. Cakes can be made ahead, wrapped well, and frozen for up to 1 month.

Nutritional Information:

Per Serving:
Calories 144 (37% calories from fat)
Carbohydrate 19g
Fat 6g
Dietary Fiber trace
Cholesterol 27mg
Sodium 208mg
Potassium 100mg
Joslin Exchanges: 1 bread/starch, 1 fat

adapted from Source: The Joslin Diabetes Gourmet Cookbook. Copyright 1993 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

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ORANGE CAKE

1/3 cup reduced calorie margarine, melted
1/4 cup granulated brown sugar substitute
1 tsp. powdered sugar substitute
1 egg
1 1/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
2/3 cup unsweetened orange juice
Vegetable cooking spray

Combine margarine, sugar substitutes and egg. Beat at high speed with an electric mixer for 2 minutes. Combine flour, baking powder, soda and cinnamon, stirring to blend. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with the flour.

Beat at low speed after each addition. Spoon batter into an 8 inch square pan coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when inserted.

Note: You can make two of these and layer them if you wish or bake them in round pans instead.

9 servings.

118 calories, 19 grams carbo, 3 gm protein, 3 gm fat, 257 mg sodium, 30 mg cholesterol.

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LEMON PUDDING CAKE

3 tablespoons (45 g) margarine, melted
5 tablespoons (60 g) fructose, whirled in a food process or blender for 10 seconds
6 tablespoons (90 ml) egg substitute
grated zest of 1 lemon
1/2 cup (120 ml) fresh lemon juice
1 cup (240 ml) skim milk
1/3 cup (47 g) unbleached all-purpose flour
3 large egg whites, at room temperature
pinch cream of tartar

Preheat oven to 325 F (160 C), Gas Mark 3.

In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light. Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks. Stir one-quarter of the beaten egg whites into lemon mixture to lighten it.

Gently fold in remaining egg whites, mixing until just incorporated. Pour batter into a 1-quart (1 l) souffl dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of souffl dish. Bake until set, about 35 to 40 minutes.

Serve warm, spooning some pudding over cake.

Per serving: 109 calories (39% calories from fat), 4 g protein, 5 g fat (0.9 g saturated fat), 12 g carbohydrate, trace dietary fiber, 1 mg cholesterol, 117 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat

makes 8 servings
Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)