Description
This elegant, low-fat sponge cake achieves a remarkably light and airy texture by utilizing egg whites and applesauce. Brightened with mandarin oranges and finished with a stabilized pineapple whipped topping, it is a refreshing dessert that balances technical precision with simple ingredients.
Ingredients
- 18.25 ounces yellow cake mix
- 11 ounces mandarin oranges, undrained
- 4 large egg whites, room temperature
- 1/2 cup unsweetened applesauce
- 20 ounces crushed pineapple, undrained
- 1 ounce sugar-free instant vanilla pudding mix
- 8 ounces reduced-fat whipped topping, thawed
Instructions
- Preheat your oven to 350°F (177°C) and lightly grease a 13×9-inch baking dish with cooking spray.
- In a large mixing bowl, combine the cake mix, undrained mandarin oranges, room temperature egg whites, and applesauce.
- Beat the mixture on low speed for 2 minutes to incorporate the oranges and aerate the batter.
- Pour the batter into the prepared dish and bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool completely on a wire rack.
- In a chilled bowl, whisk together the undrained crushed pineapple and instant pudding mix; let sit for 2 minutes to hydrate.
- Gently fold the whipped topping into the pineapple mixture using a silicone spatula until no white streaks remain.
- Spread the topping over the cooled cake and refrigerate for at least one hour to allow the layers to set.
Notes
To ensure the best volume, always use room temperature egg whites, as cold proteins won’t expand as effectively during mixing. For the cleanest slices, dip your knife in warm water and wipe it dry between each cut, which helps prevent the stabilized whipped topping from sticking to the blade.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American