Let Them Eat (Healthier) Cake
By Tara Parker-Pope, 8-18-09, NY Times Blogs (Well)The American Cancer Society recently asked baking and pastry students at the Culinary Institute of America to reinvent the birthday cake using better-for-you ingredients.
Alexandra Mudry won for her makeover of a red velvet cake.The winner was a healthful twist on the red velvet cake, created by Alexandra Mudry, a former actress from Pleasantville, N.Y., who will graduate from the school in October. The recipe cuts back on the sugar, eggs, oil and butter in the traditional version, substituting roasted beets, dried cherries, applesauce and whole grain flour to boost the nutrient content. Ms. Mudry’s New Red Velvet Cake, which is filled with chocolate ganache and topped with cream cheese frosting, is now the official cake of the American Cancer Society’s “More Birthdays” campaign.
Recipes from the other four finalists include:
Chocolate Raspberry Cake: Runner-up Arthur Battistini, from Middleboro, Mass., reduced the calories and boosted the beta carotene and flavonoid content in making his chocolate raspberry cake.
Blueberry Dream Cake: Finalist Tamara King, a former banking industry worker and a native of Harrod, Ohio, made her cake with whole-wheat flour, applesauce and blueberries, which are rich in antioxidants.
Chocolate Cake: Finalist Laura Sansone, a native of Boonton, N.J., who will graduate from C.I.A. in February, created an egg-free applesauce version of the traditional favorite.
Gluten-Free Angel Food Cake: Finalist Lorraine Tran, originally from Garden Grove, Calif., created a gluten-free cake filled with a yogurt-berry mousse.Click here for the recipes:
No comments:
Post a Comment