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lemon pudding cake
      #38456 - 01/17/04 07:18 PM
AngelKitty

Reged: 12/31/03
Posts: 83


1/2 c unbleached white flour (preferably pastry.)
1/2 tsp baking powder
1 1/2 c sugar
1 1/2 c soy or rice milk
1/2 c lemon juice
2 beaten egg yolks
2 tsp grated lemon peel
4 egg whites
pinch salt


Combine flour, baking powder,and 3/4 cup sugar. Stir in milk, lemon juice yolks and lemon peel. Set aside.
With mixer beat egg whites and salt until stiff. beat in remaining sugar (1/2 c.) Fold mixture into above batter.
preheat oven to 350 F.
Lightly spray 6 ramekins or dessert cups with cooking oil and place in a 2 inch deep baking pan. Fill with boiling water until it reaches halfway up cups.
Pour batter evenly into cups and bake for 50-55 minutes until puffy and golden.
PUdding layer will be on bottom with sponge cake on top.

229 calories, 2.6 grams of fat

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Egg yolks... new
      #38460 - 01/17/04 07:27 PM
*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;

are a trigger. Can you sub 2 egg whites for this?

Sounds yummy BTW! I love lemon cakes.

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Re: Egg yolks... new
      #38477 - 01/17/04 07:52 PM
AngelKitty

Reged: 12/31/03
Posts: 83


I'm not sure about that. But since you bring it up..are egg whites a trigger only due to fat content??? That is what i thought so i was hoping the low fat i these would be okay. (of course i go by grams not percentage too, which may not be best. ) But i think i will try subing the yolks for egg beaters.... let you know..

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Re: Egg yolks... new
      #38526 - 01/18/04 07:35 AM
*Melissa*

Reged: 02/22/03
Posts: 4508
Loc: ;

Quote:

I'm not sure about that. But since you bring it up..are egg whites a trigger only due to fat content??? That is what i thought so i was hoping the low fat i these would be okay. (of course i go by grams not percentage too, which may not be best. ) But i think i will try subing the yolks for egg beaters.... let you know..




Egg whites aren't triggers...yolks are.

I usually use egg beaters too. Let me know how it turns out.

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Re: Egg yolks... new
      #38531 - 01/18/04 07:59 AM
AngelKitty

Reged: 12/31/03
Posts: 83


ooppsss.. that was a typo.. i meant yolks, i know whites are ok...

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Re: lemon pudding cake new
      #38680 - 01/18/04 05:45 PM
sherr1

Reged: 10/07/03
Posts: 586
Loc: Southern, Calif

Could use a egg subtitute for the yolks? Then just plain egg whites for the other part?

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Re: Egg yolks... new
      #38881 - 01/19/04 01:08 PM
HeatherAdministrator

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

I'd sub 2 T canola oil for the egg yolks here. I think you need a bit of fat, and the 4 egg whites are already giving you the light texture of the sponge cake.

- Heather

--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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Lemon pudding cake- anyone tried this? nt new
      #161848 - 03/18/05 10:04 AM
cailin

Reged: 08/12/04
Posts: 3563
Loc: Dublin, Ireland



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S.

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