(Approximately 1.2 gm egg protein/serving)  

Ingredients:  

1/2 cup butter (use milk free margarine if allergic to milk)  

3/4 white sugar  

2 large eggs  

2 teaspoons vanilla extract  

1 1/2 cups whole wheat pastry flour  

1 3/4 teaspoons baking powder  

3/4 cup low-fat (1%) milk (substitute soy or rice milk if allergic to milk)  

Directions: 

1.  Preheat oven to 350 degrees F (175 degrees C).   

2.  Grease and flour a 9x9-inch pan.    

3.  Beat butter and sugar with an electric mixer in a large bowl until light and fluffy.  The mixture should be noticeably lighter in color.   

4.  Add room temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next.   

5.  Beat in vanilla extract with the last egg. 

6.  Combine flour and baking powder, and add to butter mixture, mixing well.   

7.  Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.   

8.  Bake in preheated oven until cake springs back to touch (approximately 30-40 minutes). 

9.  Cut into 10 even servings. (approximately 1.2 gm egg protein/serving) 

*Always make sure that product is cooked all the way through.