I Love Cake

The dividing line between bread and cake is hard to draw. Cakes now are distinguished by the large amount of sugar in them, by the high fat content which gives them a rich, melting texture, and by the fact that they are raised by eggs instead of yeast. They developed from the enriched breads that have been written about since Roman times.

Milk, honey, sugar, butter, egg yolks, spices, and currants and raisins were added to enrich bread dough. Recipes for cakes as we know them scarcely appear before the 17th century, but as oven baking became more widespread, the baking of richer mixtures became easier and more popular. By the end of the 17th century gingerbread was being made of flour, sugar, butter, eggs, black treacle, ginger, cinnamon and preserved fruits to produce a cake much as we would expect it to be today.

One of the earliest large cakes to be raised with eggs was seed cake, which became very popular during the 18th century. By the mid 18th century, fruit cakes raised solely by eggs had joined the cook's repertoire, and cake-making as we know it was established.

Does this sound like you? You practically have icing bag in hand when you suddenly find yourself with some cake decorating challenge that requires some expert advice.

You start flipping through that dusty collection of cake decorating books sitting on your shelf, but the answers you need aren't close at hand.

Quickly jumping online, you attempt to search through every cake and cookie decorating website looking for an answer. An hour later and all you've come across are bakery ads, three identical recipes to oatmeal cookies, and confusing instructions on how to make a cow wedding cake.

At this point you're probably feeling the same stress and frustration shared by countless other cake and cookie decorators, both beginner and professional.

Sure, you can try things like cake decorating blogs, forums, chat rooms, message boards, email lists, internet searches, yadda, yadda, yadda...

But those places can often make you feel like you're getting nowhere fast.
Cake * Cookie Decorating - Click Here!

I adore Angel Food Cake. I just can't stomach all the sugar that you have to add to it to make it taste like the recipes of old. The recipe below uses Splenda instead of refined sugar so that you can indulge your sweet tooth without having to worry about all the carbohydrates you're taking in.

Angel Food Cake

Serving Size: 12

1 cup whey protein Isolate, vanilla; sifted

2 tsp baking powder, sifted

1/8 tsp salt

1/2 tsp cream of tartar

5 large eggs, separated

2 tsp vanilla extract

1 tbsp grated lemon rind, finely grated

1 tsp lemon extract

1/2 cup heavy cream

1/4 cup water

7 tbsp Splenda, or other sweetener

Glaze:

2 oz heavy cream

2 tbsp butter

1 tsp vanilla extract or lemon extract

3 oz cream cheese

Instructions:

Preheat oven to 300°F-150°C.

Spray a Bundt pan with cooking spray very well. Sift protein powder, baking powder, and salt and set aside. In a large bowl, beat egg whites with cream of tartar until stiff. In another bowl, beat egg yolks, artificial sweetener, extracts and lemon peel. Beat in water and cream, and then beat in dry ingredients.

Fold into whites very carefully, and then spoon into a prepared Bundt pan. Bake for 45 minutes, then let cool 10 minutes before inverting and removing (this is the tricky part, just do your best).

For the glaze, beat the cream, butter, cream cheese and extracts well. If this is too thick, add more cream, 1 tablespoon at a time.

Drizzle over cooled cake. Makes 12-15 servings in a standard Bundt pan.

Per Serving: 124 Calories; 12g Fat (85.0% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 111mg Cholesterol; 173mg Sodium

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Article Source: http://EzineArticles.com/?expert=Deanna_Applegate
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