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Article: POPPY-SEED FILLING ADDS MOISTURE TO A BIG CAKE.(Lifestyle)(Recipe)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- May 29, 1996
CopyrightCOPYRIGHT 1996 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dear Jeanne: The enclosed recipe, one of my favorites, won a contest at a county fair. We love it; however, my husband needs to avoid egg yolks and I'm wondering if it would work with a lighter sour cream or margarine. - Mary Johnson, San Antonio, Texas.
Dear Mary: This is a big cake and it is quite delicious. The poppy-seed filling adds some flavor and moistness that you don't get from just poppy seeds. I reduced the fat by half, substituting a tub-style margarine for the butter and adding some buttermilk for flavor and moisture. Egg substitute and egg whites combine to take the place of whole eggs, and nonfat sour cream works perfectly in this recipe. While I ...