Well meredith I haven't consciously avoided white flour desserts, breads, etc. But biscuits and scones is something I am careful...

I guess I'm not totally negative about white rice because when I do have it (about 1-3 times per week), it is almost 2 c. YOu have to realize I know alot of average/skinny Asians who eat alot of rice.

I'll eat whipping cream abit, but I don't consciously choose desserts with lots of whipping cream. It puzzles me why some people swoon over whipping creme.

My partner loves quality whipping cream..

My first exposure to white flour cake...was steamed sponge cake. This is how Asians would traditionally prepare a (their) only cake that remotely even resembled a European cake. I remember whipping up in a high speed beater, 6 eggs with sugar and abit flour....all of this for about 15 min. so it got real light and airy.

Pour into a glass pie plate....set it on a low steam wire stand inside a cooking pan. And the cake would rise and bake by steam.

That's how our family had strawberries, whipping cream and ...steamed sponge cake in the summer...in Canada.

Yes the other technique is to use a large bamboo steamer for steaming the sponge cake.

One thing I should add,...I dislike icing on cakes, squares and cookies. Really never developed a taste for it. Same for frosting.

Am indifferent to toffee, caramel (except Kraft caramel candies are lovely comforts!) and fudge. A tiny square is enough. Again it's the overloading of sugar...to the palette. But many other desserts I do enjoy.