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dry ingredients:

2-1/3 C cake flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt

creaming ingredients:

3/4 C corn oil margarine
1-1/2 C sugar

remaining ingredients:

3 eggs, separated
1 C plain non-fat yogurt

Non-stick cooking spray

All ingredients should be at room temperature.

1. Sift dry ingredients together.
2. Cream sugar into margarine until light and fluffy.
3. Add egg yolks to creamed mixture, beating until mixed thoroughly.
4. Add the sifted dry ingredients to the creamed mixture in three parts, alternating with the yogurt, beating after each addition until mixed thoroughly.
5. In a separate bowl with separate beaters, or a whisk, whip the egg whites until stiff but not dry. Fold the whipped egg whites into the batter as lightly and quickly as possible.
6. Bake in a tube pan sprayed with non-stick cooking spray for about an hour at 350° F. Cool slighly before up-ending on cooling rack. Sprinkle (if desired) with confectioner’s sugar.

Makes 1 bundt-sized cake.

Serving suggestion: a slice at room temperature spread with a little butter or cream cheese & accompanied by fresh fruit.

I usually whip the egg whites in a separate bowl using a hand mixer before creaming the sugar into the margarine. After rinsing, I use the same beaters for creaming. This cuts down on the number of beaters needed (you could whisk the egg whites by hand, or cream by hand with a wooden spoon), but also means that you must move quickly with the creaming, so the egg whites won’t deflate before they’re folded into the batter.