A Cool Summer Cake BY DANA JACOBI FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH

As the finale at a back-yard picnic or cook-out, platters of fresh fruit or slices of icy watermelon taste as good as they look. But anyone with a real sweet tooth wants more.

I usually get into trouble at this point, especially when a health-conscious hostess serves fat-free meringue kisses or sorbet. Calories count, even the fat-free ones. But it’s the fat that truly satisfies, more than the sugar. Thwarted dessert lovers tend to overindulge, stuffing themselves with too many fat-free goodies, when a couple of good cookies, a properly fudgy brownie, or a thin slice of the right type of cake could do the trick. The “right” type of cake is made with a modest amount of fat - whether from egg yolks, butter, oil, yogurt, buttermilk, or sour cream - that still offers the mouth feel and rich taste we crave.

A bit of fat does more than simply satisfy. It improves the texture of baked goods noticeably, helping to create a moist texture rather than the rubbery and dry quality of most baked goods made with egg whites, applesauce or pureéd fruit.

A cake and cookie monster, I continually watch for promising recipes and tinker with those I like. Recently, I decided to focus on cakes suitable for casual entertaining, especially out-doors and for a crowd. This one caught my eye because it looks nice made in a big tube pan, feeds up to 16 people, goes well served with berries and is best when made ahead. It keeps excellently for three days or more and also travels well, a definite plus if you are headed to the beach or a potluck dinner.

Glazing is much easier than frosting a cake, since there is no need to worry about applying it evenly or getting crumbs on top of the icing. The lime flavor in this cake is a nice surprise. More tart and bolder-tasting than lemon, it is particularly refreshing during the summer, and goes splendidly with iced tea.

A Cool Summer Cake:

Lime and Banana Cake - Makes 12 servings.

• Canola oil cooking spray
• 2 cups all-purpose flour
• 1 cup granulated (table) sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• Zest of 2 limes, divided in half
• 1 large ripe banana
• 1 cup low-fat plain yogurt
• 1 large egg, separated
• 1 large egg white
• 1 cup confectioners’ sugar
• Zest and juice of 1 medium lime
• 2 cups fresh berries for garnish

Set rack in center of oven. Preheat oven to 375 degrees. Coat an 8-cup plain tube pan with cooking spray. Flour pan and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and 1/2 of the zest.

In a separate bowl, mash banana well. Whisk in yogurt and egg yolk. Mix into dry ingredients to make a dense batter.
In another bowl, whisk egg whites to soft peaks. Fold into batter just until combined, leaving some white streaks.
Transfer batter to pan. Rap pan on counter to eliminate air bubbles and level batter.

Bake 35 minutes or until knife inserted into center comes out clean. Cool cake in pan 20 minutes. Unmold and set on wire rack to cool completely.

Mix together confectioners’ sugar, remaining zest and juice. Spoon over cake, letting it drip down sides. When set, about 30 minutes, cover cake with plastic wrap. Let cake sit 6 to 24 hours before serving. Use serrated knife to slice and serve garnished with berries. (Cake is low-fat and gets dryer on second and third day. More glaze as a topping, will give a moister taste.)

Per serving: 212 calories, 1 g. total fat (0 g. saturated fat), 47 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 235 mg. sodium.

“Something Different” is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $86 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its Web site, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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