INGREDIENTS

INSTRUCTIONS

Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not
coat sides of pan); line bottom with wax paper. Coat wax paper with
cooking spray, and dust with flour; set aside.  Sift together 2-1/2
cups flour, baking powder, and salt; set aside.  Combine yogurt and
next 5 ingredients (yogurt through egg yolk) in a  large bowl; beat at
medium speed of a mixer until blended. Add 1 cup  sugar, and beat well.
Gradually add the milk, beating at medium-low  speed 2 minutes or until
sugar dissolves.  Beat egg whites (at room temperature) at high speed
until foamy.  Gradually add the remaining 1/2 cup sugar, beating
mixture until  stiff peaks begin to form. Add the flour mixture and egg
white  mixture alternately to the yogurt mixture, beating at low speed.
Pour  the batter into prepared pan. Sharply tap pan once on counter to
remove air bubbles. Bake at 375 degrees for 10 minutes. Reduce oven
temperature to 350 degrees, and bake 28 minutes or until a wooden  pick
inserted in center comes out clean. Let cool in pan 10 minutes  on a
wire rack. Loosen cake from sides of pan, using a narrow metal
spatula, and turn out onto wire rack. Peel off wax paper, and let  cool
completely.  Wrap cooled cake in heavy-duty plastic wrap and then in
heavy-duty  aluminum foil. Refrigerate up to 2 days or freeze up to 2
weeks (to  thaw, place the wrapped cake in refrigerator overnight).
Yield: 1  (10-inch) cake layer. You will need 2 (10-inch) cake layers
to make  our wedding cake.  Note: Substitute dried orange peel for the
grated orange rind, if  desired. Combine 1/4 cup of orange juice and
1-1/2 tablespoons dried  orange peel in a small glass bowl. Microwave
at HIGH for 1 minute.  Cover and let stand for 10 minutes. Do not
drain; add to the yogurt  mixture.  INSTRUCTIONS FOR MAKING 1 (14-INCH)
CAKE LAYER: You will need 2  (14-inch) cake layers to make our wedding
cake.  Coat bottom of pan with cooking spray (do not coat sides of
pan); line  bottom with wax paper. Coat wax paper with cooking spray,
and dust  with flour. Double Basic Cake Recipe; pour into prepared pan.
Bake at 375 degrees for 10 minutes. Reduce oven temperature to 350
degrees, and bake 28 minutes.  INSTRUCTIONS FOR MAKING 2 (6-INCH) CAKE
LAYERS: You will need only 1  (6- inch) cake layer to make our wedding
cake.  Coat bottoms of pans with cooking spray (do not coat sides of
pan);  line bottoms with wax paper. Coat wax paper with cooking spray,
and  dust with flour. Prepare Basic Cake Recipe; divide batter evenly
between pans.  Bake at 375 degrees for 10 minutes. Reduce oven
temperature to 350  degrees, and bake 25 minutes.  HIGH ALTITUDE
ADJUSTMENT: Follow instructions for Basic Cake Recipe  except beat egg
whites to soft peaks instead of stiff peaks.  INSTRUCTIONS FOR APRICOT
MOUSSE FILLING: Combine 2-1/2 cups orange  juice and the apricots in a
large nonaluminum  continued in part 2

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