Yogurt Cake

#Ingredients

½ cup Sugar
3 Tbls Oil
1 tsp Vanilla Extract
¼ cup Milk
¼ cup Yogurt, plain or vanilla
1 cup Cake Flour, shifted
½ tsp Baking Soda
2 each Egg Whites, whipped stiff

#Instructions

  1. Preheat oven to 350’F. Lightly coat an 8” cake pan (round or square) with butter, oil or cooking spray. Set aside *
  2. In large mixing bowl, combine sugar, oil & vanilla. Add milk & yogurt and mix thoroughly. Gently add in flour & baking soda till just mixed.
  3. In separate bowl, whip egg whites to form stiff peaks. Set aside
  4. With wide rubber spatula, only using 1/3 of the stiffed egg whites at a time, gently fold the stiff egg whites into the batter till just blended. **
  5. Bake for 30-35 minutes. Cool cake on rack. When cake has cooled to lukewarm. Invert the cake onto the rack and continue cooling.
  6. Serve with fresh fruit or compote

#Notes

* Parchment paper is an easy way to guarantee the full release of cake with out cracking or falling apart.
** Always fold stiff egg whites into batter, never fold batter into stiff egg whites, if you do this, all leavening of the cake will fail. Stiff peak egg whites will keep their form when whipped correctly. If you are not sure if they are still enough, whip a little longer.
*** Milk & Yogurt used in recipe could be whole fat or low fat. Low fat decreases richness in flavor of cake, but leads to a high protein dessert option. Low fat cake is best served with a dusting of powdered sugar on top in addition to side of fruit or dessert sauce.