Cristina's Yogurt Cake - the perfect light sponge

This cake is extremely versatile. We use it as a base with a variety of different additions, from fresh fruit to chocolate chips or nuts.  It is the perfect base for a lighter Victoria sponge. 

Try it, you will never look back.

Download recipe card

Ingredients

3 eggs

150 g sugar

120g almond oil (or a neutral tasting vegetable oil)

300g yogurt, soya yogurt, or Kefir

400g flour

2tsp cream of  tartar

1 tsp bicarbonate 

Juice and rind of one lemon

Method

Preheat oven at 180C.

With an electric mixer, beat the egg with sugar on high speed, until turns pale and increases volume. 

Gradually start adding about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Continue to gradually add the remaining oil, whisking continuously.

Add the yogurt, lemon juice and grated lemon rind and whisk just until all ingredients are  incorporated.

Add flour and baking powder and beat until well combined approximately another minute. 

If you so wish, add your favourite fruit, chocolate chips, or nuts.

Pour into greased cake pan and bake 45 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). 

When cool, sprinkle with powdered sugar if desired.