The original recipe called for 1/3 cup of water, 1 stick of butter, 2 teaspoons of gluten-free vanilla and three eggs.
- 1 cup of water
- 6 ounces of fat free plain yogurt
- 2 teaspoons of vanilla
- 1 cup of white eggs (Kirkland Real Egg)
- Since I was going to use a shared convection oven, I wrapped it tight with some foil and baked it .
- Remember there are plenty egg-substitute options. Including vegan options. If you have problems calculating how much you need to use this sheet might be useful.
Now , if you will please excuse me ... There is a delicious cake awaiting me :)