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Categories:
flour sugar baking powder baking soda salt yogurt banana mashed cooking oil lemon vanilla egg whites sugar light corn syrup water unsweetened cocoa
Viewed: 47 - Published at: 4 years agoIngredients
- 2 cups flour
- 1 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup plain lowfat yogurt
- 1/2 cup banana mashed ripe
- 1/4 cup cooking oil
- 1 teaspoon lemon peel finely shredded
- 1 teaspoon vanilla
- 3 egg whites
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/4 cup unsweetened cocoa
Method
- In a large mixing bowl stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside. In a medium bowl stir together yogurt, banana, oil, lemon peel, and vanilla; set aside.
- In a small mixer bowl beat egg whites until soft peaks form. Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
- Pour into 9 x 9 x 2 inch greased and floured pan. Bake in 350 degree oven for 40 to 45 minutes. Cool cake for 10 minutes in pan. This cake slices better when held overnight.
- Stir together corn syrup and water; add cocoa, stirring until smooth. Drizzle chocolate over cake in a lacy design. Serve with raspberries.
