1 2 3 The Easiest Yogurt Based Sponge Cake No Measuring Equipment Required Recipes
1 2 3 - THE EASIEST YOGURT-BASED SPONGE CAKE! (NO MEASURING EQUIPMENT REQUIRED)
When you're short of time but are craving for a bit of homemade cake, this is a great and quick easy recipe to have a go at - even with the kids! What's more, there is no need for any measuring equipment - your yogurt pot does all of it for you! Less washing up is great news! Using only basic ingredients that you'll probably have in our kitchen, you'll be surprised by the results!
Provided by Avril43
Time 30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Before starting, preheat your oven to 180°C. This will avoid you waiting around once you have finished making the batter which takes under 5 minutes!
- Take a mixing bowl and add to it your pot of plain yogurt. Then, once rinsed out and dried, use it to measure 3 pots of flour and 2 pots of sugar and add this to the mix. Using a fork (or electronic whisk), mix the contents. Again, using the same yogurt pot, measure 1/2 pot of oil and 1/2 pot of milk and add to the bowl. Then, measure out the 1 tbsp of baking powder and crack to eggs into the batter. Mix (tilting the bowl and moving the fork in a circular motion to get as much air in as possible) until the mixture is nice and smooth, free from lumps. If there are any chocolate fanatics out there, you could swirl in some melted chocolate for a marble effect!
- Take your cake tin and either line it with foil, or spread with butter to avoid it from sticking when you take it out. Then, pour the mixture in and shake the tin from side to side to ensure an even spread. Place it in the oven for around 25 minutes, or until golden brown. Leave to cool for a few minutes before taking out the tin. Serve and enjoy, perhaps with some icing sugar or jam.
- P.S. Don't forget to leave a review!
CHOCOLATE YOGURT CAKE
A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.
Provided by Kristina Kopnisky
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 46.5 g, Cholesterol 53.9 mg, Fat 14.9 g, Fiber 5.2 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 370.5 mg, Sugar 22.1 g
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
- Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
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