Grandma's Yogurt Cake
Ingredients
- 2 pcEgg (whole)
- 83.3 gSweet yogurt or fermented milk on a bed of fruit (plain)
- 100 gWhite sugar (powdered)
- 166.7 gWheat flour (sifted)
- 66.7 mlSunflower oil (neutral)
- 7.3 gBaking powder (one packet)
- 0.7 tspVanilla extract (liquid)
- 0.7 pinchGray sea salt (fine)
- 6.7 gUnsalted butter (softened for the mold)
Method
A golden crust that cracks slightly under the touch, with a dense and moist crumb smelling of vanilla. The texture is supple, neither too dry nor too oily, typical of childhood snacks.
- 1
Preheat the oven to 180°C. Generously grease a cake tin with softened butter so the cake unmolds without sticking.
- 2
In a mixing bowl, whisk the eggs and white sugar until the mixture turns pale and becomes frothy.
- 3
Add the yogurt, sunflower oil, and vanilla extract. Whisk until the batter is smooth and shiny.
- 4
Pour in the wheat flour, baking powder, and the pinch of salt. Mix gently with a spatula to avoid overworking the batter, which would make it rubbery.
- 5
Pour into the mold and bake. The cake should rise and turn golden. When the tip of a knife comes out clean and dry, it is ready.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter once the flour is added, or the cake will be tough.
- Let the cake rest for 10 minutes before unmolding to prevent it from tearing.
How long does this dish keep?
Keeps for 3 to 4 days wrapped in a clean cloth or cling film at room temperature.
