No fat, no cholesterol cake and process of making the same

Abstract

A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Description

BACKGROUND OF THE INVENTION

[0001] The present invention relates to cakes, and more particularly pertains to an improved no fat, no cholesterol cake. For health reasons, there is an increasing interest in no fat and no cholesterol bakery products. In order to produce such products, particularly cakes, the prior art has proposed various cake mixes in which the conventional shortening components are replaced with alginate and other fillers and chemicals. Many individuals have found such chemical and filler laden cakes to be unacceptable, both for reasons of their unnatural ingredients, as wells as for their poor taste and mouth feel. Accordingly, there is an interest in and need for an improved no fat, no cholesterol cake consisting entirely of natural ingredients, and possessing good flavor and mouth feel characteristics.

SUMMARY OF THE INVENTION

[0002] In order to achieve these and other objects of the invention, the present invention provides an improved no fat, no cholesterol cake which includes a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

[0003] There has thus been outlined, rather broadly, the more important features of the invention in order that the detailed description thereof that follows may be better understood, and in order that the present contribution to the art may be better appreciated. There are, of course, additional features of the invention that will be described hereinafter and which will form the subject matter of the claims appended hereto. In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details set forth in the following description. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting. As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT(S)

[0004] For the purposes of this disclosure and the appended claims, the terms “no fat” and “no cholesterol” are used as defined by the U.S. Food and Drug Administration. A food product may be labeled as “no fat” pursuant to U.S. Food and Drug Administration regulations if it does not contain more than 0.5 grams of fat per 100 grams. A food product may be labeled as “no cholesterol” pursuant to U.S. Food and Drug Administration regulations if it does not contain more than 2 mg. of cholesterol per 100 grams.

[0005] A dry premix used as a starting mixture for making each of the example cakes according to the present invention consists of: 1 DRY PREMIX 2.25 cups of flour 2.00 cups of sugar 2.00 teaspoons of baking soda

[0006] Thus, on a volumetric basis, the dry premix consists of 54 parts flour, 48 parts sugar and 1 part baking soda, or on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. While the above flour, sugar, baking soda ratio is preferred, the ratio may be varied in the ranges 45% to 55% flour, 40% to 50% sugar, and 0.5% to 2.5% baking soda, without departing from the scope of the present invention.

[0007] In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. No shortening, fillers, or unnatural ingredients are employed.

[0008] To the dry premix, along with the other wet mix ingredients specified in the examples below, four (4) egg whites are added to form a cake batter. As an alternative to fresh egg whites, an equivalent quantity of egg white solids may also be employed, and thus egg white solids are considered to be within the scope of the term “egg whites” as employed in the appended claims. The content breakdown of the dry premix combined with the four (4) egg whites are specified in the table below:

CONTENT BREAKDOWN

[0009] 2 Weight:  786.25 grams Calories: 2506.25 Cholesterol:   0.0 Fat:   2.025 grams total,   0.2576 grams fat/100 grams

[0010] Various wet mix ingredients to be added to the dry premix to make various different example cakes according to the present invention are set forth below. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized. In each example, the listed ingredients are added to the dry premix along with the four (4) egg whites.

EXAMPLE 1

The Original

[0011] Add to the dry premix and four (4) egg whites:

[0012] 1 twenty (20) ounce can of crushed pineapple

[0013] 1.0 cup of raisins

CONTENT BREAKDOWN

[0014] 3 Weight: 1561.25 grams Calories: 3331.25 Cholesterol:   0.0 Fat:   3.275 grams total,   0.2097 grams fat/100 grams

EXAMPLE 2

The Date Cake

[0015] Add to the dry premix and four (4) egg whites: 4 2.0 cups of crushed pineapple 1.0 cup of finely chopped dates

CONTENT BREAKDOWN

[0016] 5 Weight: 1369.25 grams Calories: 3326.00 Cholesterol:   0.0 Fat:   2.425 grams total,   0.1771 grams fat/100 grams

EXAMPLE 3

The Hawaiian

[0017] Add to the dry premix and four (4) egg whites: 6 1.0 cup of crushed pineapple 2 medium spotted, mashed bananas (approx. 1 cup) 1.0 cup of orange juice

CONTENT BREAKDOWN

[0018] 7 Weight: 1531.25 grams Calories: 2978.25 Cholesterol:   0.0 Fat:   3.525 grams total,   0.2329 grams fat/100 grams

EXAMPLE 4

The Cranberry

[0019] Add to the dry premix and four (4) egg whites: 8 1.0 cup of orange juice 0.5 cup of crushed or chopped cranberries

CONTENT BREAKDOWN

[0020] 9 Weight: 1130.25 grams Calories: 2664.25 Cholesterol:   0.0 Fat:   2.325 grams total,   0.2057 grams fat/100 grams

EXAMPLE 5

The Cran-Raspberry

[0021] Add to the dry premix and four (4) egg whites: 10 1.5 cups of cran-raspberry drink (Ocean Spray ®) 0.5 cup crushed/chopped cranberries

CONTENT BREAKDOWN

[0022] 11 Weight:  833.75 grams Calories: 2749.75 Cholesterol:   0.0 Fat:   2.275 grams total,   0.2728 grams fat/100 grams

EXAMPLE 6

The Zucchini Cake

[0023] Add to the dry premix and four (4) egg whites: 12 1.5 cups shredded zucchini 1.5 cups crushed pineapple 1.0 cup raisins 1.0 teaspoon cinnamon

CONTENT BREAKDOWN

[0024] 13 Weight: 1508.25 grams Calories: 3214.25 Cholesterol:   0.0 Fat:   3.475 grams total, 0.2304 grams fat/100 grams

EXAMPLE 7

Apricot Supreme

[0025] Add to the dry premix and four (4) egg whites: 14 1.0 cup crushed pineapple 1.0 cup dried finely chopped apricots 0.5 cup non-fat yogurt (blend with apricots)

CONTENT BREAKDOWN

[0026] 15 Weight: 1106.25 grams Calories: 2877.25 Cholesterol:   2.5 mg total, .00226 mg cholesterol/100 grams Fat:   2.625 grams total, 0.2373 grams fat/100 grams

EXAMPLE 8

Apple Strudel

[0027] Add to the dry premix and four (4) egg whites: 16 0.5 cup chopped dried apples (soaked in apple juice) 0.5 cup apple juice 0.25 cup apple sauce 1.0 cup raisins 1.0 teaspoon cinnamon

CONTENT BREAKDOWN

[0028] 17 Weight: 1251.25 grams Calories: 3357.25 Cholesterol:   0.0 Fat:   3.925 grams total, 0.3136 grams fat/100 grams

EXAMPLE 9

The Carrot Cake

[0029] Add to the dry premix and four (4) egg whites: 18 1.5 cup grated carrots 1.5 cup pineapple 1.0 cup raisins 2.0 teaspoons cinnamon 1.0 teaspoon nutmeg 0.75 teaspoon ginger 1.0 teaspoon cloves

CONTENT BREAKDOWN

[0030] 19 Weight: 1535.25 grams Calories: 3303.75 Cholesterol:   0.0 Fat:   5.425 grams total, 0.3533 grains fat/100 grams

EXAMPLE 10

The Chocolate Covered Cherry Cake

[0031] Add to the dry premix and four (4) egg whites: 20 3.0 tablespoons cocoa (stir into dry premix) 2.0 cups cherry pie filling (Wilderness) CONTENT BREAKDOWN Weight: 1254.58 grams Calories: 3127.25 Cholesterol:   0.0 Fat:   5.025 grams total, 0.4005 grams fat/100 grams

[0032] Suitable example glazes for use as a frosting for cakes according to the present invention consists of the ingredients set forth in the following tables:

GLAZE I

[0033] 21 1.0 tablespoon non-fat yogurt 0.25 teaspoon vanilla 0.25 teaspoon lemon juice 0.5 to 0.75 cup of powdered sugar

CONTENT BREAKDOWN

[0034] 22 Weight: 104.19 grams Calories: 353.375 Cholesterol: 0.3125 Fat: 0.0 grams total

GLAZE II

[0035] 23 1.0 tablespoon non-fat yogurt 1.0 tablespoon cherry pie filling (cut cherries in small pieces) 0.50 teaspoon almond extract 0.75 to 1.0 cup of powdered sugar

[0036] Glaze II is intended for use in conjunction with the chocolate covered cherry cake (Example 10).

[0037] The amount of powdered sugar in Glaze I and Glaze II depends upon ambient humidity. The proper amount of powdered sugar is added to achieve a consistency such that the glaze will still flow fairly readily in a manner to actually drip off the cake.

[0038] Each of the example cakes listed above are made by adding the egg whites and listed wet mix ingredients to the dry premix and stirring. The baking pan, preferably a bundt-type cake pan, is sprayed with a non-stick cooking spray such as Mazola® no stick spray, the cake batter is then added, and baked in an oven for 30 to 55 minutes (depending on the cake variety) at a temperature of 350 degrees Fahrenheit, until the cake is golden brown and an inserted tooth pick comes out clean. All of the example cakes are baked in a 6 inch or 10 inch bundt-type cake pan.

[0039] The specific example cakes described above are illustrative only, and manner other specific flavors and varieties may be developed within the scope of the present invention. Other example flavors include raspberry, banana-split, lemon-berry, peach, and pumpkin-apple. In each variety, the cake will include the dry premix along with wet mix ingredients including an acidic fruit and/or fruit juice to react with the baking soda to leaven the cake.

[0040] As can now be readily appreciated, the cake according to the present invention is susceptible to commercial marketing in many varieties, in the form of a dry premix component, which may be packaged in a sack or similar package, and a wet mix component including fruit and/or fruit juices and flavoring ingredients, which may be packaged in a jar, can, waterproof bag, or similar package. The consumer may be instructed to provide fresh egg whites, or egg white solids may be included in the dry mix component. A common dry premix package may be associated with various different wet mix packages resulting in economical production and packaging, and thus making the cake mix affordable to the consuming public. The cake may of course also be marketed in ready to eat fresh and frozen forms.

[0041] It is to be understood, however, that even though numerous characteristics and advantages of the present invention have been set forth in the foregoing description, together with details of the structure and function of the invention, the disclosure is illustrative only, and changes may be made in detail, within the principles of the invention to the full extent indicated by the broad general meaning of the terms in which the appended claims are expressed.

Claims

1. A method for making a leavened, no fat, no cholesterol batter based cake, the method allowing the batter to maintain the leavened characteristics in the batter after baking, the method comprising:

assembling a dry mixture consisting of:

a volumetric proportion of:

approximately 52 percent flour;

approximately 46 percent sugar; and

approximately one percent baking soda;

providing egg whites to be added to the dry mixture;

providing solids to be added to the dry mixture, the solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by weight of crushed or shredded acidic fruit;

then mixing the egg whites, the solids, and the dry mixture to produce a batter mixture that includes the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that leavening of the uniform mixture with the baking soda allows the solids in the batter mixture to cooperate with the batter mixture to preserve the leavening of the cake during baking.

2. A method according to claim 1 and further comprising adding acidic fruit juice during the step of mixing.

3. A method according to claim 2 wherein the acidic fruit comprises fruit and/or juice selected from the group consisting essentially of: pineapple, orange, cranberry, apple, lemon, and cherry.

4. A method according to claim 1 and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.

5. A method for making a chemically leavened, no fat, no cholesterol batter based cake that maintains a leavened characteristic after baking, the method comprising:

providing a dry mixture consisting of:

a volumetric proportion of:

approximately 52 percent flour;

approximately 46 percent sugar; and

approximately one percent baking soda;

providing egg whites;

providing solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by weight of crushed or shredded acidic fruit having acidic juice;

then mixing the egg whites, the solids, and the dry mixture to cause a reaction between the acidic juice of the fruit to produce a uniformly leavened batter mixture with the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that the leavening of the uniform mixture with the baking soda results in the cooperation of the batter mixture and the solids to maintain the chemically leavened characteristics of the cake through the cooperation of the solids and the batter.

6. A method according to claim 5 wherein the acidic fruit comprises fruit and/or juice selected from the group consisting of: pineapple, orange, cranberry, apple, lemon, and cherry.

7. A method according to claim 6 and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.

8. A chemically leavened, no fat, no cholesterol batter based cake, manufactured by the method comprising:

providing a dry mixture consisting of:

a volumetric proportion of:

approximately 52 percent flour;

approximately 46 percent sugar; and

approximately one percent baking soda;

providing egg whites;

providing solids consisting of crushed or shredded acidic fruit to the batter mixture to obtain a cake batter mixture of at least about thirty percent by volume of crushed or shredded acidic fruit;

then mixing the egg whites, the solids, and the dry mixture to produce a batter mixture that includes the crushed or shredded acidic fruit to create a uniform mixture of the batter mixture and the crushed or shredded acidic fruit, so that a spongy no-fat, no-cholesterol structure is formed from the leavening of the uniform mixture with the baking soda in which the batter mixture and the solids cooperate to create a generally spongy cake in which the leavening is retained by the cooperation of the solids uniformly distributed throughout the batter; and

then baking the batter mixture to create a stable leavened baked cake from the batter mixture.

9. A cake according to claim 8, and further comprising adding acidic fruit juice during the step of mixing.

10. A cake according to claim 9 wherein the acidic fruit comprises fruit and/or juice selected from the group consisting of: pineapple, orange, cranberry, apple, lemon, and cherry.

11. A cake according to claim 10 and further comprising adding flavoring ingredients during the step of mixing, the flavoring ingredients being selected from the group consisting of: raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla.