It’s All About Yogurt Cake!

Recipe shared by Sethy Family Blog

I have been making cakes very often lately. Yogurt cake is one of my favorite; not only it is easy to make but it is the first cake I have learnt to make during a vacation with our French buddies up the mountain. The recipe has stayed engraved in my mind; mainly because they used yogurt cup as the measurement tool for the recipe and the funny ’1,2,3′ steps!

“Gateau au yaourt” (yogurt cake) is one of the simplest and quickest cakes to make in the world (at least in my world)! It can be made in different shapes, flavour, and this moist cake is delicious served with tea or it can be soaked in syrup and eaten as a dessert; How versatile, isn’t it? I personally have tried to mix the cake with either chocolate, lemon marmalade, pandan or almond flavour; All of them turned out … really FINE My friend even mix it with small chunks of apple (or raspberry sometimes) and it tastes GREAT! When hubby brought some of my ‘products’ to share among his colleagues, there are people who start asking for recipe! Now, that’s the kind of comment, the ears love to hear

Here’s the recipe for a Plain “Gateau au yaourt” (yogurt cake):

Ingredients:
1 pot of vegetable oil (I used sunflower oil)
1 pot of yogurt
2 pot of sugar
3 pot of flour
3 eggs (separated)
4 tsp of baking powder
1/2 tsp of salt
2 tsp of vanilla essence (almond or pandan essence)
(pot = the small container of yogurt cup, about 110g)

Preparation
Preheat your oven to 350F. Grease and flour a your cake mould (be it a round or a rectangular one).

In a large bowl, beat the egg whites with an electric mixer until stiff. Set aside.

Empty the yogurt into another bowl and use the empty container as your measure. Add the vegetable oil, sugar, and egg yolks and beat until smooth. Stir in the vanilla, flour, baking powder and salt; beat until smooth. (If you are making a chocolate version, please fold in the 125g melted chocolate bar into the batter now.)

Gently fold the stiff egg whites into the cake batter, being careful to incorporate all of the whites evenly. I usually do it in three batches; I like the cake best when the eggs are separated and the beaten egg whites are folded into the batter. If you’re short on time (or lazy) or prefer a heavier-textured cake, omit that step by using whole eggs.

Pour the batter into the prepared cake, and bake for 40 to 45 minutes, or until the cake tests done. (shorter baking time applies to cupcakes)

Mmmmm … … … the smells that waft through the house while the cake bakes is simply divine! Hope you enjoy trying this recipe as much as I do

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