Yoghurt Cake

By JennaC16

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Approved byThe Chef Easy chocolate yoghurt cake

Yoghurt Sponge.

Ingredients

1 small tub (175ml) plain yoghurt
USING SAME YOGHURT TUB AS A MEASURE, ADD:
1 tub sunflower oil
2 tubs sugar
3 tubs self-raising flour
Pinch of salt
3 extra large eggs
1 teaspoon vanilla essence

Details

servings 8
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Empty the tub of yoghurt into a large mixing bowl. Add the rest of the ingredients. Using an electric beater, beat well until smooth. Pour the batter into a cake tin, loaf tin or ring mould coated with non-stick cooking spray.

Step 2

Bake at 180'C for about 45 minutes until springy to the touch. Leave to cool for 5-10 minutes before removing from tin. Allow to cool completely on a cake rack. Dust with icing sugar before serving.