No fat, no cholesterol cake and process of making the same

Abstract

A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

1 . A method for making a leavened, no fat, no cholesterol batter based cake, the method allowing the batter to maintain the leavened characteristics in the batter after baking, the method comprising: 
 assembling a dry mixture consisting of: 
 a volumetric proportion of: 
 approximately 52 percent flour;  
 approximately 46 percent sugar; and  
 approximately one percent baking soda;  
 providing egg whites to be added to the dry mixture;  
 
   providing solids to be added to the dry mixture, the solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by weight of crushed or shredded acidic fruit;    then mixing the egg whites, the solids, and the dry mixture to produce a batter mixture that includes the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that leavening of the uniform mixture with the baking soda allows the solids in the batter mixture to cooperate with the batter mixture to preserve the leavening of the cake during baking.    
     
     
         2 . A method according to  claim 1  and further comprising adding acidic fruit juice during the step of mixing.  
     
     
         3 . A method according to  claim 2  wherein the acidic fruit comprises fruit and/or juice selected from the group consisting essentially of: pineapple, orange, cranberry, apple, lemon, and cherry.  
     
     
         4 . A method according to  claim 1  and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.  
     
     
         5 . A method for making a chemically leavened, no fat, no cholesterol batter based cake that maintains a leavened characteristic after baking, the method comprising: 
 providing a dry mixture consisting of: 
 a volumetric proportion of: 
 approximately 52 percent flour;  
 approximately 46 percent sugar; and  
 approximately one percent baking soda;  
 
   providing egg whites;    providing solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by weight of crushed or shredded acidic fruit having acidic juice;    then mixing the egg whites, the solids, and the dry mixture to cause a reaction between the acidic juice of the fruit to produce a uniformly leavened batter mixture with the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that the leavening of the uniform mixture with the baking soda results in the cooperation of the batter mixture and the solids to maintain the chemically leavened characteristics of the cake through the cooperation of the solids and the batter.    
     
     
         6 . A method according to  claim 5  wherein the acidic fruit comprises fruit and/or juice selected from the group consisting of: pineapple, orange, cranberry, apple, lemon, and cherry.  
     
     
         7 . A method according to  claim 6  and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.  
     
     
         8 . A chemically leavened, no fat, no cholesterol batter based cake, manufactured by the method comprising: 
 providing a dry mixture consisting of: 
 a volumetric proportion of: 
 approximately 52 percent flour;  
 approximately 46 percent sugar; and  
 approximately one percent baking soda;  
 
   providing egg whites;    providing solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by volume of crushed or shredded acidic fruit;    then mixing the egg whites, the solids, and the dry mixture to produce a batter mixture that includes the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that a spongy no-fat, no-cholesterol structure is formed from the leavening of the uniform mixture with the baking soda in which the batter mixture and the solids cooperate to create a generally spongy cake in which the leavening is retained by the cooperation of the solids uniformly distributed throughout the batter; and    then baking the batter mixture to create a stable leavened baked cake from the batter mixture.    
     
     
         9 . A cake according to  claim 8 , and further comprising adding acidic fruit juice during the step of mixing.  
     
     
         10 . A cake according to  claim 9  wherein the acidic fruit comprises fruit and/or juice selected from the group consisting of: pineapple, orange, cranberry, apple, lemon, and cherry.  
     
     
         11 . A cake according to  claim 10  and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.