|
 COMMENT:
This low-fat quick bread is not loaded with oil or shortening, but
it is made light and fluffy by using a meringue. This is the perfect
accompaniment to that morning cup of coffee or tea, or enjoy it
as a light dessert topped with fat-free whipped topping and your
favorite fruit.
INGREDIENTS:
- ½ cup fresh lemon juice
- 1½ tsp grated lemon zest
- 1 tsp lemon extract
- 1 tbsp poppy seeds
- 2 cups all-purpose flour
- 1¼ cups sugar
- 2 tsps baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup unsweetened applesauce
- 2½ tbsps vegetable oil
- 2 tbsps corn syrup
- 4 egg whites
METHOD:
Preheat oven to 350 degrees F. Lightly spray an 8½"
x 4½" loaf pan with vegetable oil spray. Line with a
rectangle of parchment paper so that the edges of the paper fold
over the long sides of the pan. This will act as a handle to remove
the finished cake. Set aside. In a medium bowl, combine flour, sugar,
poppy seeds, baking powder, baking soda and salt. In another medium
bowl, combine applesauce, lemon peel, lemon juice, vegetable oil,
corn syrup and lemon extract. Pour the applesauce mixture into the
flour mixture. Stir gently until just combined. Do not over mix.
In a large bowl, beat the egg whites with a hand mixer until they
form stiff peaks. Using a rubber scraper, fold the flour mixture
into the beaten egg whites. Pour mixture into the prepared loaf
pan and smooth top with a spatula. Bake for 30 minutes, or until
a toothpick inserted into the center comes out clean. Cool in pan
for 10 minutes. Remove using the parchment paper as a handle and
peel parchment off of the cake. Cake can be served warm, at room
temperature or chilled. When serving, top with fat-free whipped
cream topping and your favorite fresh fruits.
|
