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The Sneaky Kitchen
Copyright April

Yogurt.jpg (17491 bytes)Vanilla Yogurt Cake


1/2 cup/125 mL sugar
3 Tbsp/45 mL Watkins Original Grapeseed Oil
1-1/2 tsp/7.5 mL Watkins Vanilla
Dash of Watkins Almond Extract, if desired
1/4 cup/60 mL nonfat milk
1/4 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 350F/180C.  Lightly coat an 8-inch/23-cm round baking pan with Watkins Cooking Spray; set aside.  Place sugar, grapeseed oil, vanilla and almond extract 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 on wire rack for 10 minutes.  Remove from pan and cool completely.  Top cake, if desired, with powdered sugar.  Garnish with fresh fruit such as blueberries, raspberries or sliced strawberries.  Makes 10 servings.

110; Protein 3 g; Carbohydrates 15 g; Sodium 60 mg; Fat 4 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 0 g

Note: Use Watkins Extracts to make this basic cake in other delicious flavors such as raspberry, lemon, peanut butter, etc.  Just substitute for or combine with the Vanilla.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.



























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