Hummingbird Cake

This is from the Annette Sym collection of low fat recipes.

• Ready In: 1 hr 10 mins
• Yields: 10-12 slices

Ingredients

• 2  egg whites
• 1⁄3 cup sugar
• 1  teaspoon bicarbonate of soda
• 1⁄2 cup applesauce (from a jar)
• 1  cup  mashed banana
• 1⁄4 cup walnuts, chopped
• 3⁄4 cup  drained canned crushed pineapple with juice, reserve juice
• 1  teaspoon mixed spice
• 2  cups self-raising flour
•  cooking spray

• Icing

• 1  cup icing sugar
• 1  tablespoon  reserved  pineapple juice
• 2  teaspoons reduced fat margarine

Directions

1. Preheat oven to 180°C fan forced.
2. Drain pineapple keeping juice for icing.
3. In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
4. Stir bicarb soda into apple sauce (it will froth) and add to bowl.
5. Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
6. Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
7. Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
8. Bake 35- 40 minutes or until firm to touch in the centre.
9. Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
10. Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
11. Spread over top of cake.
12. In humid weather it is best to keep this cake refrigerated.