Yogurt Cake
An everyday yogurt sponge cake that always turns out tender.
A simple classic yogurt cake known for its tender crumb and the moisture that yogurt brings. Its ingredients mix together easily and bake into a golden sponge, making it a perfect companion to coffee or tea any time.
How to Prepare
Whisk the eggs with the sugar and vanilla until pale and fluffy.
Mix in the vegetable oil and yogurt.
Sift in the flour, baking powder and baking soda, and fold until smooth.
Pour the batter into a greased cake pan.
Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until golden and a skewer comes out clean.
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For the two-tone effect, divide the batter and tint one half with a little pink food colouring, then alternate the layers before baking.
Ingredient Swaps
Replace the yogurt with milk plus a spoon of vinegar or lemon juice for a similar tang.
Add lemon or orange zest for a bright citrus note.
Swap part of the flour for cocoa for a chocolate version.
Common Questions
Why did my cake not rise well?
Make sure the baking powder is fresh and avoid opening the oven early while baking.
How do I get a moist texture?
The yogurt is the secret, and avoid over-baking, which dries the cake out.
Can I bake it in small moulds?
Yes, divide the batter into cupcake tins and reduce the baking time.
How do I know it is done?
Insert a toothpick in the centre; if it comes out clean, it is ready.
How do I keep it soft?
Store it in an airtight container at room temperature for up to three days.
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