Easy, Moist and Flavourful Sponge Cake
Ingredients
3 large eggs
1 natural or lemon yoghurt (125 g)
1 measure of sunflower oil from a yoghurt container (approx. 100 ml)
2 measures of sugar from a yoghurt container (approx. 200 g)
3 measures of wheat flour from a yoghurt container (approx. 300 g)
1 sachet of baking powder (16 g)
Zest of 1 lemon
Juice of half a lemon (optional, for more flavour)
A pinch of salt
Butter or oil to grease the mould
Instructions
Prepare the ingredients:
Preheat the oven to 180 °C (350 °F).
Grease and flour a cake tin, or use baking paper.
Mix the wet ingredients:
In a large bowl, beat the eggs with the sugar until the mixture is foamy and pale in colour.
Add the yoghurt, oil, lemon zest and juice (if using). Mix well.
Add the dry ingredients:
Sift the flour together with the baking powder and a pinch of salt.
Fold the dry ingredients into the wet mixture in three parts, mixing gently with a spatula or whisk until smooth.
Bake:
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