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How Low Can You Go? Cut the Butter? Cut the Sugar? Cut the Eggs? After Baking 23 Cakes, Here's What We Found
From:
The Washington Post
| Date:
January 22, 1997| Author:
Carole Sugarman; Stephanie Witt Sedgwick
| Copyright 1997 The Washington Post. This material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post.Copyright information
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When it comes to low-fat baking, there are no rules to follow,
nothing to go by. Nothing, nada, rien, zilch.
So forget all that stuff you've read in cookbooks or seen on
food packages, like how you can use applesauce as a fat substitute
in cakes. Or how you can reduce cholesterol by replacing each whole
egg with two egg whites. Or how you can cut sugar simply by cutting
sugar. Or how you should never, ever use lower-fat tub margarine for
baking.
It's just not that simple...
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