This fragrant cake has almost no fat and is extremely low in calories for a dessert. It has a light texture and marvelous flavor due to the egg whites, cake flour, and powdered sugar, which make it lighter, and the apple rum sauce that it is soaked in after cooking to add flavor. Wonderful with fresh fruit or fat free whipped topping, this cake is excellent at room temperature or chilled. This cake also makes an excellent gift for those on your Christmas lists watching their waistlines.

Ingredients

1 cup - sifted cake flour
1 teaspoon - baking soda
1/2 teaspoon - baking powder
6 - egg whites at room temperature
1 1/4 cups - sifted powdered sugar
2 teaspoons - pure vanilla extract
6 ounces - apple juice concentrate
1/2 cup - rum
3 tablespoons - Grand Marnier
1/2 teaspoon - ground cinnamon

Instructions

Preheat the oven to 300 degrees and lightly grease and flour an 8 inch loaf pan. Whisk the flour, baking soda, and baking powder together in a small bowl and set aside. Beat the egg whites in a clean glass or metal bowl until foamy. Add the powdered sugar in small batches, beating well after each addition until all of the sugar has been added and soft peaks barely form. Beat in the vanilla. Fold in the flour mixture until just evenly mixed. Spoon into the prepared pan and smooth with the spatula. Bake for about 40 minutes, or until the cake is golden brown and the cake has started to move away from the sides of the pan. While the cake is baking, mix the remaining ingredients in a small saucepan. Bring to a boil over high heat and cook until the mixture is reduced to about one cup. Set aside until the cake is finished baking. Once the cake is finished baking, poke a large number of holes randomly into the cake with a thin wooden skewer, making sure to go all the way to the bottom of the cake. Pour 2/3 cup of the syrup over the cake in small amounts, making sure to thoroughly soak each hole and pour the syrup down the four sides of the pan. Place the remaining syrup in a serving dish to pass with the cake. Cool the cake to room temperature and serve. Reheat the remaining syrup if desired or serve cold.

Preparation Time

Preparation Time : 25 minutes
Cooking Time : 40 minutes
Cooling Time : 30 minutes
Total Time : 1 hour, 35 minutes

Number of Servings

Makes 8 large servings or 16 small servings

Tips

The cake and syrup can be made up to 48 hours ahead of time. Tightly wrap the syrup soaked cake and leftover syrup with plastic wrap and refrigerate. The cake and syrup can be served chilled, or warmed to room temperature.