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Nutrition
Facts:
(per serving) |
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Calories:131
Fat: 1g
Cholesterol: 38mg
Sodium: 86mg
Carbohydrate: 24mg
Protein: 6.5g
Soy Protein: 5g
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This recipe is: |
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Low
Cholesterol
Low Fat
Low Sodium |
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Recipes - Desserts
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Mango
Tea Cake
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| Patricia
Greenberg |
| Serves: 10 |
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| In
keeping with the tropical theme, this cake
is a perfect accompaniment to iced tea and
lemonade on a lazy summer afternoon, in the
garden, by the pool, or even at the office
for a mid-day escape.
This cake will keep in the refrigerator
wrapped tightly for one week.
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| Measures
Translation Table |
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| Ingredients: |
1/2
cup whole wheat pastry flour
1/2 cup soy flour
1 tsp. baking powder
2 scoops GeniSoy®
Ultra-XT™ Natural Protein Powder
2 whole eggs
3/4 cup sugar
1 cup mango juice |
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| Instructions: |
- Preheat oven to 350°F. Line or grease
an 8" cake pan.
- In a large mixing bowl, combine the
whole wheat pastry flour, soy flour, baking
powder, and protein powder; mix thoroughly.
- In medium bowl, beat eggs with electic
mixer until foamy; gradually add sugar
and then mango juice. Continue beating
until thoroughly combined.
- Add the egg mixture to the flour mixture
and beat until combined.
- Pour cake batter into pan and bake for
40 minutes.
- Cool for 20 minutes and invert cake
onto a cooling rack. Cool completely.
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