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Recipe For Ice Cream Cake Biography

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Category: Wholefood Recipes

No doubt it was the original baking powder manufacturers who convinced the world that cakes should be “light and airy.” But what a pity if we have to use baking powder that contains aluminium in order to enjoy such cakes – especially in these days when we know so much about the harmful properties of aluminium?

The good news is that you can now use bio-friendly ingredients to produce cakes that are just as light and airy, just as delicious, and far more nutritious. In fact, you can even use our suggested substitutions below to convert your favourite “junk” recipe into a bio-friendly recipe – and don’t be surprised if you prefer the bio-friendly alternative.

Before baking any cakes using natural methods, the reader is urged to consider a timely article by The Natural Health Foundation on Bio-Friendly Cookware. See www.keepwell.com.

At Nature’s Choice we supply an NC aluminium-free baking powder. If you cannot avail yourself of our baking powder, and you do not have the ingredients to make your own, then you can use the following method to achieve light, fluffy cakes and scones, or you can make your own aluminium-free baking powder at home.

(1) separate the eggs

(2) beat the whites until they are stiff

(3) slowly add the honey or fructose and continue beating

(4) add the yolks and continue beating 1 minute

(5) whip the cream separately

(6) fold the cream into the egg-whites

(7) gently fold in the remaining ingredients

(8) bake in the usual way

Obviously, these cakes do not rise as high as they would when using baking powder, but they do not present any threat to health. Healthy icing and toppings are discussed in the next section.

Convert Your Favorite “Junk Food”

Cake Recipe Into A Bio-Friendly Recipe

In the best interests of health, almost any cake recipe can be converted, by using the following substitutions. Proportions may be altered to taste. Remember, if it costs a little more, it is only because in the long term it will save you a lot more in doctor’s and chemist’s bills. You will be surprised at how much tastier the natural alternative is. box Betty Crocker™ SuperMoist™ party rainbow chip cake mix

Water, vegetable oil and eggs called for on cake mix box

flat-bottom ice cream cones

to 2 containers Betty Crocker™ Rich & Creamy frosting (any flavor)

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Directions

1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Place ice cream cone upside down on batter in each cup.

3Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Expert Tips

After frosting, enjoy a downpour! Sprinkle frosted cone cakes with any of the following: breakfast cereal, animal crackers, dried fruit, candy sprinkles, crushed hard candies, graham cracker crumbs, granola, mini chocolate chips or chopped nuts. Vary the flavor of your cake cones by using other varieties of Betty Crocker® cake mix. You could also try different flavors of flat-bottom cones. Help steady Ice Cream Cone Cakes on a serving plate by putting a small amount of frosting on the cone bottom; lightly press cone onto plate.

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Nutrition Information

Serving Size: 1 Cone Cake Calories250 ( Calories from Fat90), Total Fat10g (Saturated Fat2g, Trans Fat1 1/2g ), Cholesterol25mg Sodium210mg Total Carbohydrate37g (Dietary Fiber0g Sugars24g ), Protein1g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium4%; Iron2%; Exchanges:1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.