This light sponge cake is quick and easy to make and is perfect for any base cake. It’s an ideal recipe for when you’re in a rush or when you have a friend over for tea at the last minute and haven’t the time to bake anything complicated. It’s also really delicious: I haven’t found anyone who hasn’t loved it!
Don’t forget to embellish your cake with seasonal decorations…
Difficulty: + (easier than pie!)
- 125g of plain yogurt
- 250g caster sugar
- 375g flour
- 125g oil or butter
- 2 teaspoonfuls of baking powder
- a few drops of vanilla essence
- 3 eggs
- a few drops of lemon juice
- 500g icing sugar
Preheat your oven to 180°C (therm.6 or 350°F). Grease the baking pan and reserve for later.
In a large bowl empty the yogurt, and add the caster sugar. Beat until smooth.
Add the 3 eggs, one by one and beat again with the whisk.
Sieve the flour bit by bit into the mixture and add the baking powder. Continue beating until mixture is thick and smooth. Add the vanilla essence and oil. Beat one last time before pouring into the baking pan.
Cook for about 35 minutes then prick the middle to see if the knife comes out clean. Depending on the depth of your baking pan, you might have to bake it for a further 20min. or so.
Take the cake out of the pan and leave to cool before icing it.
Mix the icing sugar and lemon juice in a bowl, then pour it over your sponge cake.
(Depending on how runny you like your icing, add more or less lemon juice).
I like eating this sponge cake with a bit of whipped cream and strawberries… simply delicious! I hope you enjoy making and eating this cake as much as I do!
Here are helpful blog posts on how to get flat cake layers: https://preppykitchen.com/how-to-get-perfect-flat-cake-layers/