I. AM. NOT. MARTHA. STEWART.
I mumbled to myself while I was putting the frosting on my chiffon cake. You see I'm a novice baker but I stepped up to the Kulinarya cooking club's challenge this month. The challenge was: come up with a dish or dessert that you want for your birthday. But the hosts, Pearl of Sassy Chef and Thea of Words and Nosh, added a fun twist, which is to make it healthy.
I took the challenge literally. I mean what symbolizes a birthday more than a cake... You know the drill: blowing the candles while everyone sings, making a wish and just enjoying the celebration. So I made myself a cake... and I chose to make Yema cake. Yema is a popular dessert in the Philippines; a sweet concoction of eggs and condensed milk. For the healthy option I made a gluten free chiffon cake and for the frosting I used egg substitute and sugar free condensed milk and soy milk.
With all the substitutions, the cake still came out delightful. Let's take the candles out. When you are over 40 you want to keep the candles out, instead I added sugar free candy pearls just to jazz it up a bit.
For the chiffon cake recipe, hop on to Feel Good Recipes to get the gluten free recipe.
For the yema frosting:
1 can sugar free condensed milk
3 tbsp egg substitute
1 cup soy milk
1 tbsp canola oil
Mix the condensed milk, egg substitute and soy milk in a bowl. Stir and mix them together nice and well. Pour the mixture in a double broiler and cook over medium heat until it thickens. When it thickens, add the oil until you have achieved a spreadable frosting...
You see, you could have your cake and eat it too...LOL! Enjoy!