HOLIDAY GINGERBREAD
Servings: 10
Prep time: 0:25:00
Bake/Cook time: 0:25:00
Calories: 193
Fat: 13 grams
Protein: 9 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
1
⁄2 cup whole-wheat pastry flour
1⁄2 cup Atkins Quick QuisineBake Mix
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground nutmeg
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon ground cloves
8 large eggs, separated
9 tablespoons granular sugar substitute
1⁄4 cup unsalted butter, melted and slightly cooled
1⁄2 cup heavy cream
1 tablespoon peeled, grated fresh ginger
2 tablespoons strong brewed decaffeinated coffee
Whipped cream, flavored with ground ginger and sugar
substitute, for serving
1. Heat oven to 350F. Butter a 9-inch round cake pan.
2. Whisk flour, bake mix, cocoa powder, baking powder,
salt, nutmeg, cinnamon, ground ginger and cloves in a
bowl to combine.
3. Beat egg yolks and sugar substitute with an electric
mixer on high speed until thick ribbons form when the
beaters are lifted, 3 to 4 minutes. Beat in butter until
smooth. Add cream, fresh ginger and coffee; beat until
thoroughly combined, about 1 minute.
4. With a clean mixing bowl and beaters, beat egg whites
until stiff peaks form, 3 to 4 minutes. Mix one-third of
egg whites into batter to lighten. Gently fold in remaining
egg whites in two additions until just combined. Pour
batter into prepared pan. Bake until cake has risen and
a toothpick inserted in the center comes out clean, 22 to
25 minutes.
5. Cool cake in pan on a wire rack for 5 minutes. Remove
cake from pan and let cool completely on the rack.
Serve with a dollop of flavored whipped cream.
Fresh ginger gives this cake a kick of flavor. While a Microplane
zester is the best tool for grating fresh ginger, the finest holes on
a box grater will also get the job done.
Atkins - Holiday Gingerbread
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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