Vanilla Sponge Cakes

recipe
If you don't have a Texas-size or other jumbo muffin tin, spoon the batter into 8 regular-size muffin cups coated with cooking spray; bake for 15 minutes, and serve two small sponge cakes per serving. Adding water to unfilled muffin cups distributes the heat evenly in the pan during baking and prevents burning.

Yield:

4 servings (serving size: 1 cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes
Other: 6 Minutes

Nutritional Information

Calories 262
Caloriesfromfat 0.0 %
Fat 2 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 6.9 g
Carbohydrate 54.6 g
Fiber 0.9 g
Cholesterol 47 mg
Iron 2 mg
Sodium 228 mg
Calcium 254 mg

Ingredients

Butter-flavored cooking spray
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup turbinado sugar
1 large egg
1 (6-ounce) container low-fat vanilla yogurt

Preparation

1. Preheat oven to 375°.

2. Coat 4 cups of a Texas-size muffin tin with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and turbinado sugar in a medium bowl. Combine egg and yogurt in a small bowl; add yogurt mixture to flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups; add water to unfilled cups to a depth of 1 inch. Coat batter with cooking spray.

3. Bake at 375° for 20 minutes or until cakes spring back when lightly touched. Cool cakes 1 minute in pan; remove cakes from pan, and cool 5 minutes on a wire rack.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note