Vanilla Yoghurt Cake

Yoghurt cake is a traditional French bake which uses usually a plain natural yoghurt, but really anything in the fridge can do! and it is so easy to prepare: no scales nor standing mixer! As you will see later, it can also be baked in whatever tin you own! The only must: a yoghurt!

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Ingredients:

  • 2 vanilla yoghurt pots
  • 3 eggs, separated
  • sugar
  • flour
  • 1 tsp ground vanilla
  • 50g melted butter
  • 1½ tsp baking powder (1 sachet)

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and grease&flour your chosen tin: the first time I used a kouglehof tin (like a bundt but deeper, from Alsace) and sprinkled some chocolate chips at the bottom. The 2nd time, I went for a basic 8″/20cm round tin

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  • Pour both yoghurt pots in a large bowl. Wash one of the pots as it will be used as a measuring cup! that easy!

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  • Add egg yolks and mix

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such beautiful deep colour when it comes from my own chickens!

  • Add 1 pot of sugar and mix (and up to ½ pot more if plain yoghurt used): I chose vanilla sugar
  • Add 3 pots of flour: plain if that’s all you have, but I mixed it myself with 2 plain + 1 cornflour first time and 2 plain + 1 rice flour second time. Mix well and add ground vanilla

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  • Mix in the melted butter (you could use ½ pot of oil if easier or preferred, but I never use oil in my cakes as I can taste it….)
  • Add the baking powder
  • Whip up your egg whites

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  • Gently fold in

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  • You should get a very smooth batter

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  • Pour into your prepared tin and bake for 35 to 40mn, until firm to the touch

On my second go, upon request from a neighbour, I used pearl sugar

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was worried about using brown rice flour but still got a beautiful rise!

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