Process for preparing a high quality, reduced-calorie cake
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United States of America Patent
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Jul 2, 1985
Issued Date -
N/A
app pub date -
Mar 12, 1984
filing date -
Mar 8, 1982
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
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