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.