![]() I used (a little less than 1 cup) sucanate sugar and lemon in a bottle, (just a little less) and it came out so delicious! No eggs, no butter, and next time I will try using 1/2 low-fat sour cream with the oil to lighten it even more. This cake was just as described, and is the closest thing to real brownies I have tried. Cakes that are made a day ahead of time will be easier to work with, w/ fewer crumbs & crumbling. Place saran & a cookie sheet on top of the cake, flip all over, lift off the pan, wrap airtight in the saran, place back in the pan upside down, & leave on the counter at room temp for a day to ‘season’. If removing it from the pan (you can make 2 layers for a layer cake) put parchment in the bottom of the pan & spray the sides of the pan. If leaving this cake in the pan, press saran on its surface while it’s still warm, about 30 minutes out of the oven. I pull all my cakes when they test at 208 degrees since they will bake out of the oven for a couple more minutes. Once the internal temp reaches 212 degrees, the liquids are boiling & evaporating, so the cake will be dry & over baked. When you can smell a cake, it’s almost done, & time to test. Baking cakes at 300 degrees also gives the edges more time to bake higher, ending up w/ a flat cake. I bake all my cakes at 300 & test the internal temp w/ an instant-read thermometer for doneness, like you’d test a steak. ![]() ![]() I also make this cake without cocoa for other flavors – for a lemon cake use lemon extract, water, & lemon zest or lemonade & lemon zest for an orange cake use orange extract, water, & orange zest or orange juice and orange zest: banana extract w/ a little yellow food color strawberry extract w/ a little pink food color etc. For a chocolate cake, I use 1 cup cold coffee in place of the water, to give the chocolate flavor a boost. ![]() For diabetic clients, I use Swerve White Granulated Sugar Replacement & for gluten-free clients, I use gluten-free flour. I mix the ingredients right in an ‘ungreased’ cake pan w/ a fork, if it will be left in the pan for serving. My recipe calls for white vinegar, but lemon juice would also work in the same way. I’ve been making this cake for over 45 years, “Mix-in-the-Pan Jiffy Cake”, for clients who are allergic to eggs, milk, etc., or have food preferences such as being vegan. Was it this? It was from a poster called “bunny” from the YouTube video on the cake. ![]()
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