A Bigarade Chiffon Cake for Heart Patients

Name: A Bigarade Chiffon Cake for Heart Patients
Cuisine: France
Ingredients: 1½ cups nonfat plain yogurt; ½ cup nonfat milk; ½ cup unsaturated oil (grapeseed, canola, light olive, or corn); ½ cup unsaturated oil (grapeseed, canola, light olive, or corn); ½ cup unsaturated oil (grapeseed, canola, light olive, or corn); ½ cup unsaturated oil (grapeseed, canola, light olive, or corn); ½ cup unsaturated oil (grapeseed, canola, light olive, or corn); Grated rind of 2 oranges; Scant ⅓ cup fresh orange juice; 1 teaspoon angostura bitters; 8 large egg whites; ¼ teaspoon cream of tartar; 2½ cups sifted cake flour; 3 teaspoons baking powder; ½ teaspoon salt; 2 cups confectioners’ sugar; 2 tablespoons Grand Marnier; Fresh orange juice, if needed; ½ cup toasted chopped peeled hazelnuts; ½ cup toasted chopped peeled hazelnuts

Preparation info

FCR—1 cake; up to
20
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a cake for heart patients to enjoy without hesitation. The yogurt cheese replaces the proteins normally supplied by egg yolks and the orange juice-and-bitters mixture substitutes for the needed water. Preferably, do not freeze.

Ingredients

1½ cups nonfat plain yogurt
½ cup nonfat milk
½ cup

Europe
France
Cake
Vegetarian

Method

Turn the yogurt into a stainless steel conical strainer lined with cheesecloth. Set the strainer in a large measuring cup, close the cheesecloth over the cheese, and let drip overnight in the refrigerator. You should obtain about ⅓ cup of yogurt cheese. Measure out 4 packed tablespoons of it.