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Servings:8 to 10
Cholesterol: 10 mg
Sodium: 350 mg
Vegetable cooking spray
2 cups plus 2 tbs. sifted cake flour
1½ cups plus 4 tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup water
½ cup vegetable oil
1 tsp. vanilla extract
10 egg whites at room temperature
Line a 15" x 10" x 1" jelly roll pan with parchment paper to extend
beyond cake pan. Spray the pan with vegetable spray, then dust with
Sift together 1½ cups cake flour, ¾ cup plus 4 tablespoons sugar,
baking powder, baking soda and salt into a large bowl. Make a well
in the center of the dry mixture. Combine water, oil, and vanilla
extract in a separate bowl then add to the dry ingredients,
stirring until well blended. Set mixture aside.
Beat egg whites in a large bowl until foamy. Add ¾ cup sugar, one
tablespoon at a time. Beat until stiff peaks form. Fold one-third
of the egg white mixture into the batter mixture. Carefully fold in
the remaining egg white mixture and remaining ½ cup of flour. Spoon
into jelly roll pan, spreading evenly to the sides of the pan.
Bake at 325°F for 25 minutes.
Cool for 30 minutes in the pan on a wire rack
Invert the jelly roll pan onto a baking sheet. Remove the pan and
carefully pull off parchment from cake.
½ cup non-fat frozen chocolate yogurt
½ cup non-fat frozen vanilla yogurt
Sauté garlic with the olive oil, add the vegetables and cook two
minutes over medium heat. Add the remaining ingredients and cook
until the beans are tender and the mixture has thickened,
approximately 45 minutes.
2 cups frozen raspberries
2 tbs. sugar
Combine in a saucepan. Place over medium-low heat and cook about 3
minutes or until sugar dissolves and berries are softened. Stir
constantly. Stain raspberry mixture. Discard seeds.
3 oz. sugar
4 oz. corn syrup
3 oz. unsweetened cocoa
2/3 oz. vanilla extract
4 oz. water
Combine sugar and cocoa in a saucepan, stir well. Add water,
stirring until smooth. Add corn syrup. Place over medium heat.
Bring to a boil, stirring constantly. Remove from heat and stir in
NOTE: Both sauces may be made ahead of time.
10 egg whites
½ tsp. cream of tartar
1 cup powdered sugar
Whip egg whites with cream of tartar until soft peaks form.
Gradually add sugar until stiff peaks form.
Cut 5" squares out of the cake. For each square, cut square in
half, depth-wise (so that you have pieces that look like a slice of
bread). Spread the chocolate and vanilla yogurt in layers over the
bottom half of the cake slice. Put the top half of the cake slice
on top, making a yogurt sandwich. Ice the cake with the meringue.
If desired, pipe a decorative border around the cake. Lightly toast
the meringue with a propane torch (or under broiler).
Place two tablespoons of each sauce, chocolate and raspberry, on
the opposite sides of the plate. Slice the Baked Alaska and lay the
slice on top of the two sauces. Serve.