Sunday,23 September, 2018
Current issue | Issue 1243, (23 - 29 April 2015)
Sunday,23 September, 2018
Issue 1243, (23 - 29 April 2015)

Ahram Weekly

Yoghurt sponge cake

Approximately 12-14 servings

2 1/2 cups All-Purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
4 eggs (at room temperature)
2 tsp vanilla extract
2 cups yoghurt (at room temperature)
1 1/2 cups castor sugar
250 gm butter (softened)

Lightly grease and flour a round cake pan of 24-26 centimetre diameter.  Heat oven at 180 degrees C.  Beat butter and sugar by means of an electrical beater; until light and fluffy.  Add eggs and vanilla.  Beat until well combined and creamy.  Add yoghurt, beating on low for a few moments; only to combine.  Sift mixed flour, salt, baking powder and soda, over mixture.  Fold gently by means of a spatula until well integrated, then beat on low for one minute; only if lumps still appear.  Pour batter into prepared pan and bake in preheated oven, for 45 minutes, or when top is golden and firm to the touch.  Remove from oven and allow cake to cool in baking pan.  Slice and serve.

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