Basic Cake Recipe

Posted by
Rate It!
Basic Cake Recipe
Add your photo!
Ingredients
13
Count
Nutrition
1459
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
  2. Sift together 2 1/2 cups flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended. Add 1 cup sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.
  3. Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.
  4. Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375° for 10 minutes. Reduce oven temperature to 350°, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.
  5. Note: Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.
  6. Note: When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.
  7. Note: Use real vanilla and orange extracts instead of imitaion.
  8. Note: Wrap cooled cake in heavy-duty plastic wrap, lightly dusted with flour, and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks. (To thaw, place the wrapped cake in refrigerator overnight.)
  9. Note: To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.
  10. High Altitude Adjustment: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1459 Kcal (6109 kJ)
Calories from fat 546.57 Kcal
% Daily Value*
Total Fat 60.73g 93%
Cholesterol 175.79mg 59%
Sodium 979.27mg 41%
Potassium 1826.94mg 39%
Total Carbs 202.36g 67%
Sugars 191.76g 767%
Dietary Fiber 0.68g 3%
Protein 31.87g 64%
Vitamin C 11.9mg 20%
Iron 1.8mg 10%
Calcium 827.1mg 83%
Amount Per 100 g
Calories 206.6 Kcal (865 kJ)
Calories from fat 77.4 Kcal
% Daily Value*
Total Fat 8.6g 93%
Cholesterol 24.89mg 59%
Sodium 138.67mg 41%
Potassium 258.71mg 39%
Total Carbs 28.66g 67%
Sugars 27.16g 767%
Dietary Fiber 0.1g 3%
Protein 4.51g 64%
Vitamin C 1.7mg 20%
Iron 0.3mg 10%
Calcium 117.1mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 34.1
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top