Claudia’s delicious yogurt cake


Here is a wonderful recipe submitted by Claudia. Every time she makes it, she is asked for the recipe. It is a great easy sponge cake, with lots of variations. Her daughters often join in the measuring and stirring.

 

Title of recipe Yogurt Cake

 

Name of person submitting the recipe Claudia Camhi

 

About the recipewhere it is from, what it means to you I got this recipe from Graciela Ergas in Chile. An inspiring woman that would welcome everyone to her home and gather people around the table to engage and share incessant and parallel conversations. An experienced cook/baker like her would just know what is right in terms of times and amounts and would rarely measure or weight ingredients. I make this recipe using a 250ml or 8 fl oz cup. It works very well as an easy and quick recipe for Shavuot.

 

Ingredients list (in UK measurements where possible)
  • 2 large eggs
  • 1 cup of sugar
  • ¾ cup of sunflower oil
  • 1 cup of plain yogurt (do not use fat free)
  • 2 cups of plain flour
  • 1 tsp of vanilla extract
  • 2 tsp of baking powder

 

Method(including oven temperatures etc)
  1. Preheat oven to 180 C
  2. Prepare tin according to manufacturer’s instructions
  3. Use a whisk to mix eggs, sugar, oil, yogurt and vanilla extract in a bowl
  4. Whisk flour and baking powder in until the mixture looks creamy. Do not over mix.
  5. Put batter in baking tin making sure not to fill more than 2/3 of your container
  6. Bake in middle rack for 45-55 min (baking times will vary depending on oven and tins)
  7. It is ready when you insert a cocktail stick at the centre of the cake and it comes out dry.

The plain batter allows for plenty of experimenting in shapes and flavours:

  • You can use a loaf tin, cupcake tin or the doughnut shaped mould. Double the recipe for larger tins.
  • Add 2 tablespoons of poppy seeds and the zest of a lemon.
  • Add handful of sultanas, currants or any other dry fruits and or nuts you like. Make sure you dust the fruits in flour so they don’t sink to the bottom.
  • For a marbled outcome. Place 2/3 of the plain batter in the tin. Then take 1/3 of the batter and add 3 tablespoons of cocoa powder. Place it on top of the plain batter and let the oven do the rest.
  • Bake the plain batter in a round tin. Once baked and cooled cut it in half and fill it with strawberries and cream. Dust the top with icing sugar.

 

Tips(how many it serves; ease of preparation; any tips on preparing in advance, storing, freezing, longevity) The cake should last for a week at room temperature as long as it is covered in cling film.
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2 thoughts on “Claudia’s delicious yogurt cake

  1. Pingback: Walnut, cardamom and cinnamon roulade « Wimshul Cooks

  2. Pingback: Claudia Camhi in the headlines | Wimshul Cooks

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