Welcome to lowsugar-recipes.com

Healthy Cookbook Buy at Amazon

Low-Fat Caramel Cake Recipe using Brown Sugar

 

Ingredients

Servings: 12

 

Brown Sugar Angel Food Cake:

1 cup cake flour

3/4 cup granular no-calorie sweetener

1/2 cup dark brown sugar

1/4 cup cornstarch

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

12 egg whites

1/2 tsp cream of tartar

1/2 tsp almond extract

 

Caramel Sauce:

1 egg yolk

1 1/2 cup 1% low-fat milk

1/4 cup dark brown sugar

1 tbsp cornstarch

Pinch of salt

1/2 tsp vanilla extract

 

Nutrition Facts

 

Exchanges/Choices:

2 Carbohydrate

 

Calories 149

    Calories from Fat 8

Total Fat 1g

    Saturated Fat 0g

Cholesterol 20mg

Sodium 89mg

Carbohydrate 29g

    Dietary Fiber 0g

    Sugar 17g

Protein 6g

Cooking Methods

Make Cake:

  1. Preheat the oven to 350 degrees.
  2. Sift together the flour, no-calorie sweetener, brown sugar, cornstarch, nutmeg, cinamon, allspice and cloves and set aside.
  3. Combine the egg whites and cream of tartar in a large bowl. Beat at medium speed until foamy. Beat in the almond extract and beat at high speed until stiff peaks form.
  4. Spoon the flour mixture over the egg white mixture in four additions, gently folding in after each addition. Pour the batter into an ungreased 10-inch tube pan.
  5. Bake 20-25 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Invert the cake pan and cool the cake completely.
  6. Loosen the cake from sides of pan with a thin metal spatula. Invert the cake onto a serving platter and serve with the Caramel Sauce. The cake can be covered in an air-tight container and stored at room temperature up to 2 days.

Make Sauce:

  1. Place the egg yolk in a medium bowl and set aside.
  2. Combine the milk, brown sugar, corn-starch and salt in a medium saucepan and whisk until smooth. Cook over medium heat until bubbles form around edge of milk mixture.
  3. Slowly whisk about 1/3 cup of milk mixture into the egg yolk. Whisk the egg yolk mixture into the milk mixture remaining in the saucepan and cook, stirring constantly (do not whisk) until mixture comes to a boil and thickens. Remove from heat and strain through a find wire mesh strainer into a bowl. Cool and stir in vanilla.
  4. The Caramel Sauce can be covered in an airtight container and stored refrigerated up to 2 days. Bring to room temperature before serving.

Fun Facts / Cooking Tips

A sprinkling of spices and brown sugar make this angel food cake an ideal treat for fall and winter. This caramel cake recipe for diabetes is low-fat and it can be your choice of delicious yet healthy desserts.

 

 

 

More Cake Recipes

Back to Low Sugar Recipes


Copyright 2008-2017 lowsugar-recipes.com. All Rights Reserved

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy | Sitemap