White Cake With Raspberry Filling Recipe
Raspberry Cake Ingredients
½ cup raspberries
½ cup all purpose flour
1 tablespoon all purpose flour
1/8 cup margarine
½ cup sugar
¼ cup frozen or refrigerated egg product, thawed
½ teaspoon baking powder
1 teaspoon vanilla extract
½ cup plain yogurt, fat free
¾ teaspoon fresh lemon peel
- If you are using frozen strawberries then make sure to thaw them for at least 15 minutes at room temperature prior to proceeding with the recipe. Drain the thawed berries and leave aside.
- Lightly coat a medium spring-form pan with nonstick cooking spray, leave aside.
- Combine the ½ cup all purpose flour, ¼ cup sugar and baking powder in a medium size bowl. Add the ½ teaspoon vanilla extract, 1/8 cup thawed egg product and melted butter or margarine to the flour mixture. Stir well until the mixture is combined. Spread this mixture on the bottom of the prepared greased pan. Sprinkle the thawed or fresh raspberries over it.
- Combine the ½ cup plain yogurt, the remaining 1/8 cup egg product, the remaining ¼ cup sugar, the fresh lemon peel, the remaining ½ teaspoon vanilla extract and the 1 tablespoon all purpose flour in a medium mixing bowl. Stir the mixture well until it is smooth. Pour this mixture over the raspberry layer in the pan.
- Place the pan in a 350 degree Fahrenheit oven and bake for about 25 to 30 minutes or until done. Shake the pan gently, if the center appears set then remove it from the oven and place it over a wire rack and cool for about 10 to 15 minutes.
- Lightly loosen the sides of the cake from the pan with a sharp, thin knife. Cool the cake completely and cover it. Place it in the refrigerator to chill for about 2 to 24 hours before serving. This recipe makes 6 servings.
- Raspberry cake recipe provides moderate to low calories that is 164 calories, 28 gm carbohydrates, 4 gm proteins and 4 gm fat per serving.
- This recipe provides only 107 mg sodium per serving. If you plan to use butter instead of margarine in this recipe then make sure to use salt free or low sodium butter.
- To reduce the simple sugars of this recipe and make this recipe completely diabetes friendly, use a heat stable sugar substitute equivalent to ½ cup sugar. This modification will also decrease the total calories of this recipe.
- As this is a vegetarian recipe it provides negligible amounts of cholesterol. Also the saturated fat value of this recipe is negligible. Thus this recipe can be considered heart friendly too.