Brazilian recipe
Yoghurt Sponge Cake
This classic Brazilian-style yoghurt cake is cherished for its incredibly soft texture and the effortless convenience of being prepared entirely in a blender.
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Ingredients
4 large eggs
1 pot natural yoghurt (approx. 150g-170g)
1/2 cup sunflower oil
2 cups caster sugar
2 cups plain flour
1 tbsp baking powder
1 pot natural yoghurt (approx. 150g-170g)
1/2 cup sunflower oil
2 cups caster sugar
2 cups plain flour
1 tbsp baking powder
Where to find ingredients
Natural yoghurt and standard baking staples can be found in the dairy and baking aisles of any major supermarket, such as Tesco, Sainsbury's, or Waitrose. Use plain flour as specified; self-raising flour is not recommended here as the leavening is already measured.
Preparation method
- Place the eggs, yoghurt, and oil into your blender jug.
- Blend these liquid ingredients on a medium speed for 4 minutes until well combined.
- Add the sugar and plain flour to the mixture.
- Process the mixture again for 2 to 3 minutes until the batter is smooth.
- Finish by adding the baking powder to the blender.
- Pulse the batter briefly for just 30 seconds to incorporate the leavening agent.
- Pour the cake mixture into a greased and lightly floured baking tin.
- Place in a preheated oven set to a moderate temperature (around 180°C).
- Bake for approximately 40 minutes or until the cake is golden brown and a skewer comes out clean.
Observations
This simple sponge is the perfect companion for an afternoon tea or coffee break. Its straightforward base makes it incredibly versatile, allowing you to easily customise the flavour with a drop of vanilla essence or some fresh lemon zest if you prefer a citrus twist.
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