White layer cakes can be made with more fiber or less fat, without significantly undermining many of the qualities of this favorite treat. These improvements can be made to cakes that are prepared at commercial bakeries or to the boxed mixes sold for home bakers, according to U.S. Department of Agriculture (USDA) food technologist Mukti Singh.
Image: http://scienceblog.com
To read the original article: Making Dessert with More Fiber or Less Fat | ScienceBlog.com
