This is another one of my favourite cakes. It is as light as a sponge cake and it is perfect to have with tea or coffee. It is quite healthy as it is made with yogurt and uses oil instead of sugar, so it is a good snack for adults and children! As measuring unit, I use a yogurt container (YC) of about 150 ml (the small, individual serve one).
1 YC natural yogurt
1 YC plain flour
2 YCs self raising flour
2 YCs caster sugar
1 YC milk
1 YC vegetable oil (preferably sunflower oil)
2 tsp baking powder
Butter to grease the baking dish
With an electric hand mixer combine the yogurt, flours, caster sugar, eggs, milk, baking powder and oil. Grease a round 23 to 25 cm springform pan with butter and pour the cake batter in it. Preheat the oven at 180° fan forced and bake the cake for about 40 minutes or until a stick inserted in its centre comes out dry. Do not open the oven before 30 minutes have passed or the cake will not rise. Let it cool and then sprinkle the top with icing sugar.
NOTE: The cooking time is approximate as I have recently found out that my oven heats up much more than what I set it too. The cake may take up to 1 hour to cook at 180° fan forced. Always insert a stick to the center, if it comes out clean, the cake is cooked.
Lee Fry says
I got this link from Sabina and have made this cake a couple of times. Not only easy it a cinch to make it is absolutely gorgeous!!!
Thanks for the recipe.
Thanks Lee! I am happy you liked it… and after having seen the picture on Facebook of the one you made, I can tell that you have become quite an expert at baking! 🙂
I MAKE A YOUGURT CAKE AS FOLLOWS=
USING THE YOUGURT TO MEASURE I ADD
3 YOUGURT FLOUR
1 CORN OIL
16 GRAMS BAKING POWDER
GRATED RIND ONE LEMON
1YOUGUR MEASURE WALNUTS CRUSHED
1 YOUGURT MEASURS RAISINS
BUTTER AND FLOUR PAN-COOK AT 180
WHEN DONE SPRLKLE WITH CINAMON AND POWDERED SUGAR. MIX THE ABOVE INGREDIENTS AS FOR ANY CAKE
WHAT IS YC IN YOUR RECIPY>?
Hi Henri! I think your recipe is very similar to mine 🙂 I too use the yogurt container to measure ingredients… YC = Yogurt Container. The yogurt container that I use is approximately 150 ml/5oz. 🙂
Hi Manu, I enjoy reading your posts and beautiful interesting stories. My mum used to make this cake for our 4oclock snack when we were kids (my siblings and I). I have not made it for a long time….today I want to make it!
Thanks for sharing and bringing me back memories!
Ohhh Christine!!! THANK YOU so much for leaving this comment! It means a lot to me… I have many memories linked to food too, so I am always happy when I can bring happy memories back to people! I hope you enjoyed the cake! <3
Clare Bills says
Tomorrow is my birthday and I’ve been looking for a white cake recipe to make. This one looks so moist and delicious! Thank you! Nana Clare
Wow! Happy birthday then! Yesterday my daughter turned 5! 🙂 Do let me know if you like the cake… it is one of my favourite: simple but delicious! 🙂
Jo Murphy says
Can this young hurt cake be eaten the next day after cooking? Or is it best on the day it is cooked?
You definitely eat it the day after as well! I often do! 🙂
Lee Fry says
Facciamo di nuovo questa ricetta for il Natale!
Anjali Das says
I have been looking for a ‘strong’ cake that will stay in the shape of a train and allow me to cover it with fondant! It’s my daughter’s 3rd birthday soon and she is a big fan of Thomas the tank engine. I was wondering if the yogurt cake will do the job? I have never come across this recipe before. I bake cakes quite often but they are mostly sponge cakes or chocolatey chocolate cakes, both of which won’t do for my ‘birthday project’ (sponge cake won’t hold and I’m not in favour of giving a rich chocolate cake to my daughter and her friends). New to fondant (I have just done one cake) so any suggestions would be much appreciated.
Hi Anjali! My daughter is turning 7 today! So I am organising a party for her for this weekend. I am making a yogurt cake and I will be decorating it with fondant. I find it easy to make, moist, but strong enough to hold the fondant and I love working with it. Besides, it is not very sweet, which is a great plus as fondant is quite sweet on its own. I am not sure how you will be making the shape of a train, but it should hold. 🙂 Good luck and happy birthday to your little one!
Thanks so much for your reply, Manu! Yougurt cake it is, then. Perfect if it’s not very sweet as the fondant will be, you’re right. I’m planning to make an 8 inch square cake and then cut pieces out of it and arrange them in the shape of a train. Fingers crossed! Biggest baking project of my life! I’ll let you know how it turns out.
Happy Birthday to your little girl! And good luck for her party.
I did a trial with this cake a couple of days ago and it is fabulous! I have a quick question, though. If I bake this cake tomorrow (Saturday), will it stay till Wednesday/Thursday next week? My little one’s birthday is on Tuesday next week but we are having a small party on Wednesday. As I have a lot of decorating to do, I am breaking the project up into little tasks – bake it tomorrow, shape it on Sunday and then apply fondant on Monday. I am concerned about the freshness of the cake as it has yogurt in it.
Thanks for your help.
Hi Anjali! Sorry for replying only now. The cake should be ok (it won’t get spoiled), but it may dry a little. So you may want to minimise the time it sits outside “cut” and not covered with fondant. Once it’s covered, it will be ok, as the fondant protects it and it keeps it moist. I have finished my cake today… I will publish it in the next few days! 🙂 I usually make the cake/s a couple of weeks on advance and freeze them. Then the day before the party, I take it out of the freezer and level it (from frozen). Then I crumb coat it with icing and then cover it and decorate it with fondant. Let me know how it comes out!! 🙂
Thanks Manu! Everything went well. The cake was lovely and stayed for over a week! I didn’t freeze it as I baked the cake so close to the D-Day (I’ll keep this technique in mind for next year). I kept the cake in fridge for a day after it had cooled down completely. I made it to look like a train the next day joining the pieces with buttercream icing and again stored in the fridge till the next day when I was ready to crumb coat it and cover with fondant.
The carving didn’t go as well as I’d hoped (and neither did the fondant covering!) but my 3-year old was delighted with her Thomas cake (and that’s all that matters, doesn’t it?).
Hope your daughter’s birthday party went well. Look forward to seeing pics of your cake!
Thanks once again for such a delicious and healthy recipe for the cake (didn’t feel guilty when I snuck a couple of bites from the leftover pieces when I was decorating the cake!).
I think your temp is totally wrong as after 40 mins nothing happened and I had to change it to 350 degree and bake another hour. But otherwise, the recipe is great and so is the taste of the cake. Thanks.