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Delicious Ladyfinger Cakes

Submitted by: Admin on 01/27/2003
4020 views
2.67 avg rating
177 votes
 
 
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Ingredients

1/3 cup bake mix
1/3 cup Splenda
1 whole egg
1/8 tsp salt

2 egg yolks
2 egg whites
1/2 tsp vanilla extract

Directions

Preheat oven to 350. Have all ingredients at room temperature.

Beat egg whites until stiff, but not dry. Fold in splenda. In a separate bowl, beat remaining eggs, vanilla and salt until thickened and lemon colored. Fold egg mixture into egg whites with a wide spatula, being careful not to deflate the whites. Fold in bake mix. Be careful not to stir, as this deflates the batter.

You may use a pastry bag and pipe out ladyfingers or spoon batter into a greased mini muffin tin, slightly heaping each cake.

Bake at 350 for about 10 minutes or until just golden. Do NOT overbake, as this will cause them to be dry.

Additional Information

This is a great basic recipe for a bread/cake substitute, and has a very satisfying airy cake-like texture. For a variation, try using about 1/4 cup of cornmeal, omitting the vanilla, for little corn muffins. For a savory twist, omit vanilla and splenda and add some grated cheese and garlic powder. Add different flavorings such as maple extract or add some cinnamon to the basic recipe for a breakfast treat. In any case, they are best served warm from the oven, but may be reheated for a few seconds in the microwave. I think this batter might do very well in a waffle iron, since its not as "eggy" as some waffle recipes I've used, but I haven't tried that yet.

Servings

12

Calories

<1

Time to prepare

10 minutes

Difficulty

Average
 

Comments

Serve with whipped cream or other other filling such as sweetened cream cheese.
 
 
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