These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. “When you overwhelm dry ingredients with wet ones, an amazing texture separation happens,” Sara Kate Gillingham-Ryan says. “These cakes are rich without being too heavy.”
- skim milk
- finely grated lemon zest
- HONEY MAID Graham Cracker Crumbs
- PLANTERS Chopped Pecans
Do not grease the pan here. The cake needs to grab onto the sides to rise properly. As you stir in the first amount of beaten egg whites into the bloomed chocolate mixture, make sure it’s smooth before continuing. Take care not to deflate the egg whites as you fold into the batter. Take care inverting the pan upside down. Don’t set the pan on a wine bottle—my cake fell out that way.
- zest from 1 orange
- instant espresso
- orange
For spicier gingerbread add 1/2 teaspoon white pepper, 1/4 teaspoon cloves and 1/2 teaspoon cinnamon with the ginger.
- unpacked brown sugar
- buttermilk
- Whipped Cream Cheese Frosting
- Splenda Granular
- low-fat buttermilk
- prune puree/baby food prunes
- wheat flour
- all=purpose flour
- cut into small cubes
- very cold whole milk
- very cold heavy cream
- fresh raspberries
- chocolate chip ice cream
- BROWN FLOUR
- SALT AND CLOVES
- APPLESAUCE