This is a cake that is made with yogurt instead of butter.
COAT SIDES AND BOTTOM OF 8 1/2 X 4 1/2 PAN WITH COOKING SPRAY.
DUST WITH1 TEASPOON FLOUR AND SET ASIDE.
CREAM SUGAR AND MARGARINE UNTIL LIGHT ANDFLUFFY.
ADD EGG WHITES AND BEAT ON MEDIUM SPEED FOR 4 MINUTES.
ADD VANILLAAND ALMOND EXTRACT; MIX AT LOW SPEED TILL BLENDED.
COMBINE REMAININGFLOUR,BAKING SODA AND SALT.
AT LOW SPEED MIX CREAMED MIXTURE ALTERNATELYWITH YOGURT, BEGINING AND ENDING WITH FLOUR MIX.
POUR BATTER INTO PREPAREDPAN.
BAKE AT 350 DEG F.
FOR 65 MINUTES OR UNTIL DONE AND COOL IN PANFOR 10 MINUTES.
REMOVE FROM PAN AND COOL COMPLETELY ON WIRE RACK.
Ingredients
Directions
COAT SIDES AND BOTTOM OF 8 1/2 X 4 1/2 PAN WITH COOKING SPRAY.
DUST WITH1 TEASPOON FLOUR AND SET ASIDE.
CREAM SUGAR AND MARGARINE UNTIL LIGHT ANDFLUFFY.
ADD EGG WHITES AND BEAT ON MEDIUM SPEED FOR 4 MINUTES.
ADD VANILLAAND ALMOND EXTRACT; MIX AT LOW SPEED TILL BLENDED.
COMBINE REMAININGFLOUR,BAKING SODA AND SALT.
AT LOW SPEED MIX CREAMED MIXTURE ALTERNATELYWITH YOGURT, BEGINING AND ENDING WITH FLOUR MIX.
POUR BATTER INTO PREPAREDPAN.
BAKE AT 350 DEG F.
FOR 65 MINUTES OR UNTIL DONE AND COOL IN PANFOR 10 MINUTES.
REMOVE FROM PAN AND COOL COMPLETELY ON WIRE RACK.
