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Dessert

Fat-free Spice Cake

A fat‑free spice cake made with flour, corn starch, sugar, skim milk, egg whites, dark corn syrup, and vanilla.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Fat-free Spice Cake

Oven350 °F
Time30 minutes

Ingredients

Directions

Prepare

  1. Spray a 9‑inch square baking pan with cooking spray.

  2. In a large bowl, combine flour, corn starch, baking powder, salt, cinnamon, ginger, and nutmeg.

  3. In a medium bowl, using a fork or wire whisk, stir sugar and milk until sugar is almost dissolved.

Make and bake the batter

  1. Add egg whites, corn syrup, and vanilla; stir until blended.

  2. Gradually add the wet mixture to the dry mixture; stir until smooth.

  3. Pour the batter into the prepared pan.

  4. Bake at 350 °F for 30 minutes or until a toothpick inserted in the center comes out clean.

  5. Cool in the pan on a wire rack.

Nutrition, whole recipe (rough)

840Calories
30 gProtein
16 gFat
141 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Nutmeg1 tsp ground (2.2g)12
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Ginger + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the cake together as it bakes.
Egg whites
Add structure and help bind the batter as the proteins set in the oven.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Sugar
Adds sweetness and helps the cake brown and stay tender.
Corn syrup
Adds sweetness and moisture, helping the cake stay soft and moist.
Cornstarch (in the method)
Softens the crumb, giving a more tender texture than flour alone.

The step that matters

Cool in the pan on a wire rack. Because this cake has no fat, it can dry out or become gummy if handled too soon. Cooling in the pan lets the structure set gently before it is moved.

Swap the ginger

How well each one fits the dish's main ingredients (flour, cinnamon, nutmeg, sugar, milk, egg, corn):

  1. Cardamomfits better
  2. Allspicefits better
  3. Clovefits better
  4. Gingerthe original

Fit is the average pairing score against flour, cinnamon, nutmeg, sugar, milk, egg, corn. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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