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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
2 cups all-purpose flour |
1 1/2 cups granulated sugar, divided |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup plain low-fat yogurt |
1/2 cup mashed, ripe banana |
1/4 cup vegetable oil |
1 teaspoon finely grated lemon, rind of |
1 teaspoon vanilla |
3 egg whites |
2 tablespoons light corn syrup |
2 tablespoons water |
1/4 cup unsweetened cocoa powder |
fresh raspberry (optional) |
Directions:
1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
3. In a small mixer bowl, beat egg whites until soft peaks form.
4. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
5. Stir yogurt-banana mixture into flour mixture until moistened.
6. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
7. Preheat oven to 350°F.
8. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
9. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
10. Cool cake in the pan on a wire rack for 10 minutes.
11. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
12. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
13. Drizzle chocolate over cake in a Lacy design.
14. Let stand about 30 minutes, until set.
15. Serve with raspberries.
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