Angel food Cake

This recipe is great and you can make all different variations! Leave the cocoa powder out of the Chocolate recipe and add a dash of vanilla extract for a plain angel cake. You can also add some grated lemon rind, and it works with choc chips, smarties, or fruit depending on what sort of cake you want to make. I've also included the cupcake recipe. One of my faves is plain cupcakes, cut in half and fill with a dollop of streamline jam and a squirt of Anchor light cream . Perfect with a cup of tea! :-). Economy/value eggs are fine as you're only using the whites and will save a lot of money!

Chocolate Angel food cake

Serves: 10
Total Quantity: ?
Serving size: ?
Calories: 803cal, 80cal per slice

Ingredients:
125g plain flour (419cal)
37g sweetener (140cal)
12 medium egg whites (144cal)
1/2 tsp cream of tartar
30g cocoa powder (105cal)

Method:
1. Sift flour, cocoa powder and half the sweetener in bowl. Put to the side
2. Whisk egg whites and the cream of Tatar until soft peaks form
3. Whisk in the rest of the sweetener until thick
4. Fold in the flour mixture
5. Bake at 190 degrees for 30mins

Cupcake recipe

Serves: 20 small cupcakes, or 9 muffins
Total Quantity: ?
Serving size: ?
Calories: Total Calories: 495cal, 25 cal per cupcake (small), 55 cals per muffin

Ingredients:
78g plain flour (261 cal)
7.5 egg whites (90cal)
24g sweetener (91cal)
1/4tsp cream or tartar
15g cocoa (53cal)

Method:
Same as above, but bake for 15 mins.

Source:
Adapted from a recipe on the Waitrose website: http://www.waitrose.com/recipe/Angel_Food_Cake.aspx

Low Calorie Carrot Cake

This recipe creates 8 generous slices of gorgeous carrot cake! We had a little slip up and I accidentally got plain wholemeal flour instead of self-raising! So I used 225g plain, and 1tsp baking powder. I think I maybe should have used 2tsp so I am going to make another with a bit extra to try and get it to rise a bit more. The cake was absolutely gorgeous though!

EDIT: In the next attempt I'm going to make the cake dryer. They say that nobody wants a dry carrot cake, but I really don't mind! I found a recipe that uses greek yoghurt instead of oil. In my next attempt I'm going to try using creme fraiche instead of oil and see how it comes out!

Serves: 8
Total Quantity: ?
Serving size: ?
Calories: 1600 cals total, 200cals per serving

Ingredients:
225g wholemeal self-raising flour (709 calories)
2 tsp ground allspice
12g sweetener (45 calories)
150g grated carrot (60 calories)
60g sultanas (176 calories)
3 tbsp sunflower oil (405 calories)
100ml light choices orange juice (28 calories)
75ml skimmed milk (25 cal)
2 egg whites (24 cals)

Frosting:
100g extra light Philidelphia (111 calories)
1/2 lemon rind grated
Squeeze of lemon
2 tablespoons sweetener (8 cals)

1. Preheat oven to 180 degrees
2. Line tin with grease-proof paper
3. Filt flour, and spice then stir in the sweetener, grated carrots and sultanas
4. Mix the orange juice, oil, and milk in
5. Whisk the egg whites until stiff then fold in evenly.
6. Spoon into tin and bake for 45mins.
7. Turn the cake out onto a rack.
8. When cooled, mix the Philidelphia, sweetener and lemon in a bowl then spread onto the cake. Taste to get the right lemon/sweetness balance
9. Cut into 8 slices (Or cut into 16 for 100cal slices)

Source:
This recipe was adapted from 'The Ultimate Low Fat Baking cookbook'. In the book however they use sugar instead of sweetener, and extra oil. They also put honey in the frosting and a few other minor changes. The cake in the book is 275cal per slice so I think I've made a great improvement getting it down to 200cals per slice!