This cake is based on a recipe from Chef-author Jacques Pepin. Its a low fat alternative to a basic white cake. Make it with yogurt, egg whites, skim milk and a small amount of vegetable oil and sugar. Serve with berries or other fresh fruit. 1. Heat the oven to 350F degrees. Spray an 8-inch round cake pan with non-stick cooking spray. Set aside. 2. Whisk together the oil, sugar, lemon zest, and vanilla in a large mixing bowl. Add the milk and yogurt. Sift in the flour and baking soda and stir gently just until blended. 3. Beat the egg whites with a pinch of salt until nearly stiff. Gently fold into the batter. Transfer to the cake pan. 4. Bake until the cake is golden and springs back when pressed, about 30 minutes. Cool briefly, in the pan, or on rack, then invert onto the rack and cool completely. Sprinkle the cake with confectioners sugar. Cut into wedges and serve, with berries alongside. Berries may be sprinkled with granulated sugar. REF: Richard Sax and Marie Simmons in Lighter, Quicker, Better. (1995: Wm Morrow) Recipe by: Lighter, Quicker, Better by Sax and Simmons Posted to EAT-LF Digest by PatHanneman on Feb 22, 1999,