Made with yogurt, egg whites, skim milk, and a small amount of vegetable oil and sugar, this cake, based on a recipe from chef-author Jacques Pépin, is a good lowfat approximation of a basic white cake. Serve it with berries or other fresh fruits.
3tablespoonssafflower or vegetable oil
Grated zest of 1lemon
1teaspoonpure vanilla extract
¼cuplowfat or nonfatyogurt
1cupsifted cake flour (not self-rising)
2 large egg whites
Ripe raspberries and blueberries, or other berries, tossed in superfine sugar, for serving
Heat the oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray. Set aside.
Whisk together the oil, sugar, lemon zest, and vanilla in a mixing bowl. Add the milk and yogurt. Sift in the flour and baking soda and stir gently just until blended.
Beat the egg whites with a pinch of salt until nearly stiff. Gently fold into the batter. Transfer to the cake pan.
Bake until the cake is golden and springs back when pressed, about 30 minutes. Cool briefly, in the pan, on a rack, then invert onto the rack and cool completely. Sprinkle the cake with confectioners’ sugar. Cut into wedges and serve, with berries alongside.