7 yogurt containers yellow cake
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7 yogurt containers yellow cake
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| Servings | Prep Time |
| 8 to 10slices | 25minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 1 125-ml container plain or vanilla nonfat yogurt
- 2containers granulated sugar
- 3large eggsroom temperature
- 1 container mild olive oilplus more for the pan
- 1tbsp pure vanilla extract
- 1container potato starch
- 2 containers all-purpose flour00 flour is also a good choice
- 1tsp baking powder
- 1/2tsp salt
Instructions
- Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
- Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
- Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
- With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
- Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
- Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
- Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes
I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.