Yoghurt sponge cake: easy and delicious recipe
Make a fluffy and delicious yoghurt sponge cake with this quick and easy recipe. Discover the step-by-step guide and the perfect way to serve it.
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Yoghurt sponge cake is a baking classic that brightens up any breakfast or snack thanks to its simplicity, fluffy texture and mild flavour. Unlike other sweet treats, it doesn't require precise measurements or weights as it is made using a yoghurt pot as a measuring tool. The thought of a fluffy yoghurt sponge cake is sure to bring back childhood memories for many, and we're sure this simple recipe will inspire you to make it at home right away. Let’s get started!
Ingredients
The ingredients for the yoghurt sponge cake are incredibly easy to find. Take note!
- 1 plain or lemon yoghurt
- 1 yoghurt pot measure of sunflower oil
- 2 yoghurt pot measures of sugar
- 3 yoghurt pot measures of pastry flour
- 3 eggs
- Half a sachet of baking powder (such as Royal)
- Lemon zest (optional)
- Butter (for greasing the baking tin)
Method
One of the keys to this recipe is its simplicity: the quantities are easy to remember. Just think of three ingredients in this order —oil, sugar, and flour—and follow the ratio of 1, 2, and 3. You’ll need one measure of oil, two of sugar, and three of flour. In addition, you’ll need a plain or lemon yoghurt, baking powder, and 3 eggs. That’s it! This sponge cake is foolproof and always turns out perfectly.
Let's go step by step:
- In a mixing bowl, combine the yoghurt, 3 eggs, 1 measure of sunflower oil, and 2 measures of sugar. Whisk thoroughly until smooth.
- In a separate bowl, mix the flour (remember, 3 yoghurt pot measures) with the baking powder. Gradually add this mixture to the wet ingredients, sifting it through a sieve to avoid lumps. Add the flour little by little, stirring gently as you go.
- If you’d like a citrusy touch, add the lemon zest at this stage and mix it in.
- Preheat the oven to 180°C for about 10 minutes. Meanwhile, grease your baking tin with butter.
- Pour the batter into the prepared tin and bake for approximately 35 minutes. It’s important not to open the oven door during this time, as the sudden drop in temperature could cause the cake to sink.
After the first 30 minutes, you can check if the cake is done by inserting a wooden skewer into the centre. If it comes out clean, the cake is ready. If not, leave it for another 5 minutes, then turn off the oven.
Once baked, let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy.
How to store and serve your yoghurt sponge cake
The truth is, yoghurt sponge cake is delicious on its own, but it can also be paired with homemade jam, fresh fruit, or chopped nuts for added flavour. For an extra indulgent treat, you can fill or top it with pastry cream or whipped cream. A dusting of icing sugar or a drizzle of chocolate can also elevate its presentation. When it comes to accompaniments, it pairs wonderfully with a glass of cold milk, a cup of coffee, iced tea, or your favourite tea.
Yoghurt sponge is a foolproof recipe that never fails to delight. Its flavour and texture make it a favourite with children and adults alike, and its simplicity makes it perfect for those new to baking. Give it a try and be amazed at the results!
