Margaret E Donovan

US Patent:

20020041924, Apr 11, 2002

Filed:

Apr 3, 2001

Appl. No.:

09/825237

Inventors:

Margaret Donovan - Aurora CO, US

International Classification:

A21D010/00

US Classification:

426/552000, 426/549000, 426/615000

Abstract:

A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

US Patent:

62353349, May 22, 2001

Filed:

Oct 13, 1992

Appl. No.:

7/959995

Inventors:

Margaret Elizabeth Donovan - Aurora CO

International Classification:

A21D 1004

US Classification:

426551

Abstract:

A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52. 4% flour, 46. 6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.