Thursday, September 2, 2010

Strawberry Yogurt Cake

Have you ever had yogurt cake before? I have not had one before until today. Wow!! It is delicious and addictive. The structure is moist and have this creamy feeling. So, why did I came to make strawberry yogurt cake? After realising that I have a really stuffed chiller, I decided to do some clean up and that's when I stumble upon my 1 kg of strawberry 99% fat free yogurt which will expire tomorrow. So, i began to so some searching online for the recipes and I found yogurt cake. It is not a very simple journey actually. Ivery recipe seems to have their on measurement and ingredient. So, I decided to do some mix and match and work out the ratio. Guess what? It works.

Here's the recipe.

  • a handful of fresh strawberry, rinse and diced (optional)
  • 3/4 cup caster sugar
  • 125g butter
  • 1 tsp vanilla extract
  • 2 eggs
  • 250ml strawberry yogurt 
  • 1 cup self raising flour
  • 1/3 cup cornflour
  • 1/8 tsp bicarb soda/baking soda
  • 1/4 tsp salt
  1. Preheat oveb to 170 degree celcius. Grease or lay cake/loaf pan with baking paper.
  2. Diced fresh strawberries and set aside. 
  3. Cream butter and sugar until light and fluffy over high speed.
  4. Add in vanilla extract and eggs. One at a time. Beat for another minute or so. 
  5. Add in yogurt and beat for another minute. Remove the electric mixer.
  6. Then, stir in the mixture of sifted self raising flour, cornflour, baking soda and salt. Half cup at a time. Stir until the flour mixture until is well incorporated before you add in another batch.
  7. Pour 1/3 of the batter into the prepared pan, mix in fresh strawberry into remaining batter. Mix. Pour into pan. 
  8. Pop into the preheated oven and bake for 40 minutes or until the tester comes out clean.
  9. Cool on wire rack for 10 minutes and remove from pan to cool completely. 

    • To avoid curdle cake batter, all ingredients should be at room temperature.
    • Feel free to substitute strawberry yogurt with any other fruit yogurt

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