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Print this Recipe    Vanilla Yogurt

Vanilla Yogurt Cake

1/2 cup / 125 mL sugar
3 tbsp / 45 mL grapeseed oil
1-1/2 tsp / 7.5 mL vanilla extract
dash almond extract, if desired
1/4 cup / 60 mL nonfat milk
1/3 cup / 60 mL plain nonfat yogurt
1 cup / 250 mL sifted cake flour
1/2 tsp / 2.5 mL baking soda
2 egg whites
powdered sugar, if desired

Preheat oven to 350 degrees F / 180 degrees C. Lightly coat an
8-inch / 23 cm round baking pan with cooking spray; set aside.
Place sugar, grapeseed oil, vanilla and almond extracts in large
mixing bowl; whisk until blended. Add milk and yogurt; mix well.
Add flour and baking soda; mix gently until well-blended. In medium
bowl, beat egg whites until stiff peaks form. Fold lightly into
batter. Pour batter into prepared pan. Bake for 25 to 30 minutes
or until cake tests done. Cool cake in pan or with rack for 10
minutes. Remove from pan and cool completely. Top cake, if desired,
with powdered sugar. Garnish with fresh fruit such as berries,
raspberries, or sliced strawberries. Makes 10 servings.

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