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Article: Cranberry Sunshine Cake lightens up Egg yolks are reduced from 5 to 2; baby food applesauce adds texture
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- January 10, 1999
- Author:
CopyrightCopyright 1999 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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On special occasions, Helen Meske of Milwaukee makes her Very Fine
Sunshine Cake. But, for dietary reasons, the 71-year-old widow said
she worries about eating it because the cake is made with five egg
yolks.
"I guess I feel guilty about using so many egg yolks," she said.
Meske's original recipe didn't call for any oil or butter, so it
was relatively low in fat and calories. However, it had 88
milligrams of cholesterol per serving. Because Meske follows a diet
that restricts cholesterol, the revised recipe for Cranberry
Sunshine Cake reduces the number of egg yolks. The new recipe calls
for two egg yolks and a six-ounce jar of baby food applesauce with
apricots. Baby food is pureed ...