Low Fat, No Fad.

I don't know about you but i'm personally not a fan of desserts that claim to be low fat. Far too many years [i know, it took me a long time to learn] of trying to find a win-win situation with low fat desserts have taught me, if anything, that there is a positive relationship between the numbers of calories and how good it'll taste. Besides, like my mum always taught us, if you're gonna get wet, you might as well go swimming. So i either indulge in my dessert and work it off later [or my case, as late as late can get] or not indulge at all.

I must admit that the only reason why this recipe got a second glance from me was solely because it called for two egg whites and as it was, i was looking to use up the six egg whites sitting in my fridge.


I'm really pleased with how these little cakes turn out. Of course i had my reservations about them, even while they were going into the oven i admit. But they turned out beautifully. The cakes were moist and crumbly with just a hint of sweetness from the orange marmalade. I'm glad i went with my instinct and halved the amount of sugar the original recipe called for or it might have been too sweet for my liking.

As a added bonus, these little babies are really pleasing to the eye. I just adore its bright yellow hue, tinged with orange peel.

In short, yet another great way to use up those egg whites. You sure won't see me desperately using them up in stir fry again :)

Mini Marmalade Cakes [adapted from Super Food Idea's June 2007 issue]


Ingredients
6 tbsp orange marmalade [feel free to use jam]
100g butter, softened
1/4 cup caster sugar
1 tsp vanilla essence
2 egg whites
1 egg
3/4 cup self raising flour
1/2 cup wholemeal plain flour
1/4 cup skim milk

1. Preheat the oven to 180C. Generously grease 4 3/4 cup capacity ramekins and line the bases with 1 round of baking paper. Evenly divide marmalade amongst ramekins and spread over base.
2. Using an electric mixer, beat sugar, butter and vanilla till pale and creamy. Lightly whisk egg whites and egg together, before adding, in 2 batches, into sugar mixture, making sure to combine well after each addition.
   
3. Sift flours together in a separate bowl, returning husks to bowl. Alternate between adding flour mixture and milk into sugar mixture, adding half of each each time, mixing well.
4. Evenly divide batter among prepared ramekins, smoothing their surfaces. Bake for about 25 minutes or till a skewer inserted in the centre comes out clean.
5. Using the back of a spoon, push the tops of the cakes down so they'll sit flat on serving plate. Carefully run a knife around the edges of each cake to loosen, then turn out on serving plates. Serves 4