377 whit cake recipes

A no-bake icebox cake layering sliced pound cake with a chocolate-fig mousse made from butter, cocoa, dried California figs, and fluffy egg whites, then crowned with fresh whipped cream.

Raspberry-filled apricot cake uses apricot nectar in a doctored yellow cake mix, layered with raspberry jam and apricot whipped frosting. Toasted coconut tops this four-layer stunner.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Savory couscous pancakes spiced with ground coriander, cooked in butter until golden. Serve alongside ratatouille or grilled vegetables for a Mediterranean-inspired brunch or light dinner.

Tart apple cake brightened with lemon and a splash of rum, baked in a springform with halved apples crowning the top. Light, lemony, European-style coffee cake with dusted sugar.

Bread cakes made from soaked stale bread mixed with flour and a whipped egg white, cooked on a hot griddle like pancakes. A Depression-era recipe that turns leftover bread into breakfast.

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.

Honey chicken muffins are savory cornmeal-flour muffins packed with cooked chicken, buttermilk, applesauce, dry mustard, and a drizzle of honey. A protein-rich grab-and-go lunch or snack from the muffin tin.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.

Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

This is one of those "ooooof!" cakes. Between the chocolate ganache and the chocolate mousse filling you might break out in some butter sweats, but it is very worth it. The cake is fluffy and moist, the mousse cool and airy, and the ganache smooth and creamy. A great show off cake for special occasions. Best of all, really easy to make!

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.