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Low-Fat Caramel Cake Recipe using Brown Sugar
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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
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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 |
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Cooking Methods
Make Cake:
- Preheat the oven to 350 degrees.
- Sift together the flour, no-calorie
sweetener, brown sugar, cornstarch, nutmeg, cinamon, allspice and
cloves and set aside.
- 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.
- 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.
- 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.
- 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:
- Place the egg yolk in a medium bowl
and set aside.
- 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.
- 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.
- The Caramel Sauce can be covered in
an airtight container and stored refrigerated up to 2 days. Bring to
room temperature before serving.
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Fun Facts /
Cooking Tips
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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. |
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More Cake Recipes
Back to Low Sugar
Recipes
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