919 cake light recipes

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.

Light chocolate sponge cake rolls around softened ice cream, then freezes into impressive slices. Homemade chocolate sauce drizzles over each serving.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Rice cake delight is a 5-minute snack: crisp rice cakes spread with creamy cream cheese and a smear of sweet fruit preserves. Light, low-fat, and endlessly customizable for breakfast or an afternoon bite.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Easy orange chiffon cake uses an angel food cake mix as a shortcut to a fluffy, citrus-bright chiffon. Folded with whipped egg whites, fresh orange zest, and oil for that classic light-as-air texture.

Golden orange sponge cake leavened entirely with whipped eggs, flavoured with fresh orange juice and pulp plus a hit of lemon extract. A light, fat-free cake baked in a springform pan and inverted to cool.

Classic German chocolate cake: three light layers of sweet chocolate cake with whipped egg whites folded in, stacked with a cooked coconut-pecan frosting made from evaporated milk and egg yolks. The real, from-scratch version.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.