Cake: Applesauce for Oil as sub
I made a cake last week using egg beaters for the eggs and applesauce in place of the oil. As I figure it, the cake which was about 13 grams of fat per serving dropped to about 3.5 grams of fat per serving. That's the good news.
The bad news is that the cake, although delicious, was not quite cooked all the way through. It was also a little more dense than a normal cake.
COuld some of you experts help me out here. Should I increase or decrease the applesauce (used in place of oil) or should I cook it a little longer? Maybe a change in the baking temp would make a difference? You folks tell me what to do and I'll give it a try.
I have a heart condition (I had a heart attack and quadruple bypass 10-weeks ago). I am keeping my diet at 20-25 grams of fat per day, but I really miss eating a good piece of cake for dessert now and then.
By the way, just by dropping the fat grams in my diet I have lost 46-pounds in 10-weeks. I hope I can find a way to bake and still stay on my diet. I have 38 more pounds to lose to reach my goal of 200 pounds!