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!
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
- Pour both yoghurt pots in a large bowl. Wash one of the pots as it will be used as a measuring cup! that easy!
- Add egg yolks and mix

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
- 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
- Gently fold in
- You should get a very smooth batter
- 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

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