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Red Mountain Spa Vegan Orange Sponge Cake Executive Chef Jeff Crosland Servings: 19 Serving Size: 2 oz All-Purpose Flour 3 ¼ C Baking Powder 4 T Sugar 1 ½ C Water 1 C Orange Juice 1 C Vanilla extract 2 T Fruit Butter 4 T Mix the dry ingredients: flour, baking powder. Mix the wet ingredients:water, orange juice, vanilla, fruit butter, canola oil and sugar. Stir in the dry ingredients into the wet ingredients. After mixing, pour the batter into a baking pan or mold. Bake at 350oF for 15 minutes or until a toothpick comes out clean. Recipe Nutrient Analysis, Single Serving: Calories: 155 Fat: 2g Saturated Fat: trace Cholesterol: 0 Carbohydrate: 34g Protein: 2g Sodium: 95mg Total Dietary Fiber: trace CPF Ratio: 86-5-9
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