Yogurt cakes are a delicious dessert that can be served at any time of the year because of their sophisticated texture and ease of preparation. In place of butter, use either olive or sunflower oil and natural yoghurt to make this rich cake. An extremely simple recipe, you may also flavor the cake mixture with your preferred ingredients prior to baking, like orange or lemon zest, a dash of vanilla, or almond essence.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup sunflower oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
2. Prepare Dry Ingredients:
In a bowl, sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt. Set aside.
3. Mix Wet Ingredients:
In a separate large mixing bowl, whisk together the sugar, yogurt, and sunflower oil until well combined. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
Gradually add the sifted dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; the batter should be smooth.
5. Bake:
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Â Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Â Serve:
Once cooled, slice the yogurt sponge cake and serve. You can dust the top with powdered sugar, frost with your favorite icing, or serve with fresh berries for added flavor.
Enjoy this light and fluffy Yogurt Sponge Cake made with the goodness of sunflower oil. It’s perfect for any occasion or as a delightful treat with your favorite cup of tea or coffee!
