Joyce and Zoe think about the cake and the rest who have joined us baking along.
Recipe ( from Cake Keeper Cakes by Lauren Chattmen)
this is 1/2 of the original recipe with sugar reduced, made in a 6 inch round tin
125gm all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup low fat yogurt
30ml vegetable oil
1 large egg
1tsp vanilla extract
icing sugar, for dusting
1.Preheat the oven to 350F/177C. Grease and flour the bottom and sides of a 6 inch baking pan. Whisk together the flour, sugar, baking powder, baking soda and salt in a mixing bowl. Whisk together the ypgurt, oil, eggs and vanilla in a medium mixing bowl. Pour the yogurt mixture into the flour mixture and stir until just moistened.
2. Scrape the batter into the prepared pan and bake until top of the cake is light golden and a cake tester inserted into the center comes out clean, about 30-35 minutes. Let the cake cool in pan for about 5 mins, invert it onto a wire rack then turn right side up on a rack to cool completely, dust with icing sugar and serve.
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