A very fluffy cake, very special without many eggs, with yogurt and olive oil. It is one of the cakes that have the name "Sponge Cake" (without referring to the well-known sponge cake, which has other ingredients and a different way of making it), for the reason that it is really so soft & fluffy.
On its surface is added extra yogurt and jam - any jam we like - which, by stirring them lightly with a toothpick, partially sinks into the interior of the cake during baking and makes it delicious and moist. Try this easy & perfectly fluffy cake.
Yours!
On its surface is added extra yogurt and jam - any jam we like - which, by stirring them lightly with a toothpick, partially sinks into the interior of the cake during baking and makes it delicious and moist. Try this easy & perfectly fluffy cake.
Yours!
| work: 20′ | time: 1h:00′ | easy: |
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Announcement New Book Release
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Υλικά (12 κομμάτια)
▸ For Above |
Break the eggs one by one separately on a plate and pour them into a large mixing bowl. Add the sugar and beat them, with the hand mixer, together for a while until they rise and become a soft light cream. |
Add the oil a little at a time, whisking constantly. |
Add the 200 grams of yogurt and mix well. |
We put the baking powder & soda into the flour and sift it directly over the bowl into the cake mixture. Mix gently with a spatula to incorporate into the mixture. |
Pour the contents of the bowl into a 23x28cm baking dish lined with non-stick paper. |
The mixture will be quite thick or runny, it depends on the fluidity of the yogurt and how thin it is. |
Add scattered spoonfuls of the jam & the rest of the yogurt. With a toothpick, make circles and eights on the surface of the mixture. |
Bake directly in the oven, without preheating, at 175℃/347℉/Gas Mark ∼4 for ∼45′. Test by dipping a toothpick in the center and it comes out clean. |
