On this episode of Recipe Rehab the two chefs will battle it out to see who can rehab the Terrys’ Southern Soda Cake recipe without cutting back on any of the flavor. Chef Richard and Chef Vikki will be judged on taste, health, and ease of preparation for their healthier recipes and only one will come out as the winner. Find out which chef can recreate a recipe containing over 700 calories per serving and make it just as delicious, but far more nutritious.
CHEF RICHARD’S RECIPE: SKILLET LEMON SODA CAKE WITH BLUEBERRIES
Cook Time 25 minutes
Prep time 30 minutes
Olive oil cooking spray
1 1/2 cups of white whole wheat flour
½ teaspoon of baking powder
½ teaspoon of baking soda
¼ teaspoon salt
½ cup of unsalted butter
2/3 cup of sugar
½ cup Egg Beaters 100% Egg Whites
1 tablespoon vanilla extract
1 lemon, juice and zest
½ cup of lemon flavored sparkling water (San Pellegrino’s Limonata)
1 ¼ cup fresh blueberries
1 teaspoon cornstarch
½ cup fresh blueberries
1 teaspoon honey
1 tablespoon powdered sugar
1 teaspoon corn starch
Light whipped topping (Optional)
Preheat oven to 350F degrees.
Spray a 10-inch cast iron skillet with cooking spray.
In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, with a hand mixer or a whisk, cream together the butter and sugar until light and fluffy. Slowly beat in the Egg Beaters 100% Egg Whites. Mix in the vanilla, lemon juice, and zest.
Fold in 1/3 of the dry ingredients, followed by 1/2 of the sparkling lemon soda water. Repeat. Fold in the remaining dry ingredients. The carbonation from the soda water will aid the leavening process. Be careful not to over mix the batter so as to ensure that the cake comes out light and fluffy. Pour the batter into the prepared skillet.
In a small bowl, toss the blueberries in 1 teaspoon of cornstarch. Sprinkle the coated berries onto the batter. The cornstarch will help the berries from sinking to the bottom.
Place the pan into the preheated oven and bake for 25 minutes, or until the cake is cooked through. When done, the cake will have a golden brown appearance and will be firm to the touch.
While the cake is baking, prepare the garnish. Add the blueberries, lemon zest, and honey into a small mixing bowl. Allow the mixture to sit at room temperature while the cake cooks so that the flavors can meld.
Remove the cake from the oven. Allow the cake to cool for 15 minutes before removing it from the pan.
Once the cake has cooled, slice it into 12 pieces. Garnish each slice with a healthy spoonful of the marinated blueberries. Finally, dust the slices with powdered sugar, and dollop with light whipped topping.
Serve and enjoy!
Nutritional information (per serving):
Fat calories 70
Total fat grams 8
Sat fat grams 4.5
Cholesterol mg 20
Sodium mg 135
Total carbohydrates g 29
Fiber g 3
Sugars g 15
Protein g 3