Yoghurt Cake

Yoghurt Cake is a traditional British recipe for a classic moist sponge-type cake made with yoghurt where the yoghurt pot is used as the measuring instrument for all the ingredients. The full recipe is presented here and I hope you enjoy this classic British version of: Yoghurt Cake.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

8

Rating:

Tags : Milk RecipesBaking RecipesCake RecipesBritish Recipes

This is a slightly unusual but very interesting and easy to make yoghurt cake. Indeed, it's well suited to the beginning baker. It's made even easier as all the measures are based on the size of the yoghurt pot you use. You use the yoghurt pot itself as the measuring device (the recipe, however, is based on a 250ml pot — if using larger pots increase the eggs)!

Ingredients:

1 pot (250g) of plain yoghurt
2 pots of plain flour
2 pots of sugar
1/2 pot of oil
3 eggs, beaten
2 tsp baking powder
1 packet vanilla sugar

Method:

Combine all the ingredients in a bowl and beat with a wooden spoon until smooth. Turn the dough into a well-buttered springform cake tin then place in an oven pre-heated to 200°C. Bake for 30 minutes, or until the cake is well risen, golden brown and springy to the touch (a skewer inserted into the centre of the cake should emerge cleanly). If the cake is browning too quickly then cover the top with foil.

As variants you can use any flavoured yoghurt you desire.

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