Yogurt Cake Recipe
The best delicious Yogurt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Yogurt Cake recipe today!
Hello my friends, this Yogurt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Yogurt Cake is amazingly delicious, and addictive, everyone will be asking for more Yogurt Cake.
What Makes This Yogurt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Yogurt Cake.
Ready to make this Yogurt Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
This moist, flavourful cake (Rodale/McClelland &
Comes from Jaques Pepin’s Stewart) As the name
New “SIMPLE Suggests, the recipes are
AND HEALTHY COOKING” Easy and good for you.
……. ………………………. ……. ………………
1/2 c Sugar 3 tb Corn or Canola Oil 1 ts Vanilla Extract 1/4 c Skim
Milk 1/4 c Plain No-Fat Yogurt 1 c Cake and Pastry Flour; sifted 1/2
ts Baking Soda 2 ea Egg Whites 5 c Blueberries; slightly thawed OR
PREHEAT oven to 350F. Lightly coat an 8-inch round cake pan with
vegetable cooking spray. Set aside.
PLACE sugar, oil and vanilla in a large mixing bowl. Combine with a
whisk until well blended. Add milk and yogurt; mix well. Add flour
and baking soda and mix gently until incorporated.
BEAT egg whites at medium to high speed until whites form stiff peaks
when beaters are lifted. Fold them into batter. Pour batter into
prepared pan. Bake 30 to 35 minutes. Cool cake in pan until lukewarm,
then invert onto rack and cool completely. Cut into 10 wedges,
topping each piece with 1/2 cup fruit.
PER SLICE: 162 calories; 4.5 gram fat
From Article: Pepin Power in Toronto Sun 5 April, 1995