Use a yoghurt carton to measure everything. Blind Chef Sue shows you how to create a delicious yoghurt cake the easy way.
Use a small, 150 ml, yoghurt carton to measure out the ingredients
for this easy to make, delicious cake. The carton from any small
yoghurt will be fine as long as you use the same one to measure everything.
Begin by Pre-heating your oven to Gas Mark 5, 350 f, 180 c, 160 fan.
You will need to grease a 2 lb, 900 g, loaf tin, then line it with greasproof
or silicone parchment paper, then grease the paper again. You can buy
loaf tin liners, but if you need more help, (please see my glossary section
on lining cake tins for more detailed information).
To make the cake:
you will need:
-
1 small carton of either fruit or plain yoghurt, tip the yoghurt into
a large mixing bowl, wash out the empty carton and dry it well. - Now add, 3 full cartons of self-raising flour.
-
1 and a quarter level
cartons of either castor or light brown sugar. - one full carton of vegetable oil.
- 2 medium sized eggs beaten together well.
-
optional extras such as a carton of sultanas
or choc chips or chopped nuts. - Stir everything together thoroughly.
- Spoon the mixture into your prepared loaf tin.
- Level the top surface with a flat-bladed knife.
-
bake for approximately 45 minutes to an hour until the cake is well risen,
golden brown and firm to the touch.
You may find that if you are using a fan assisted oven it cooks in the shorter time. -
Leave the cake to cool in the tin slightly, then turn it onto a wire rack
to cool completely.
The light texture of the sponge gives just a hint of the fruit flavour of
the yoghurt. Next time you make it, because believe me, there will be
a next time, why not add a heaped teaspoon of ground ginger in with the flour,
for an additional spicy taste.
I know you will really enjoy this cake.