Sponge yogurt cake

Back to basics! Yogurt cake is one of the quickest solutions to any need for a super fluffy and indulgent cake ready in record time. Mix all the ingredients and bake. Just like that! And everyone always likes it.

Today we have prepared it with the little one of the house, in 5 minutes we had the dough ready. We have made it with condensed milk , although normally we would make it with sugar (I leave you the traditional one and ideas to modify it in the Notes).

I'm leaving you with the recipe that we've always followed at home to make yogurt cake (since I was little, my aunt Ana's recipe ), and just as my children learn it. There's no trick, a classic yogurt cake to which you can add seasonings or vary the flavor in the simplest ways.

• In the notes at the end of the post, I'll leave you with the most classic ideas for making this cake into a lemon, orange or chocolate cake . I hope you like it!
• You will also find all the essential tips in the notes to always achieve a tall and fluffy cake .

Emile Henry Wavy Mold

Ingredients

• 3 large eggs
• 1 natural yogurt
• 3/4 cups of olive oil yogurt
• 1 glass of condensed milk yogurt*
• 1/3 cup of sugar yogurt
• 3 glasses of flour yogurt (very full or 3 and a half glasses)
• 1 envelope of baking powder
• 1 tsp vanilla extract*
• (optional) Chocolate chips or chopped fondant chocolate.

Preparation

1. Preheat the oven to 170ºC.
2. Place the eggs in a bowl and beat vigorously to aerate them. From here, while continuing to beat, add all the ingredients in the order they appear on the list. Mix between additions. Mix well with a whisk until the lumps disappear and you have a homogeneous and fairly liquid mixture.
3. Prepare the mould (I used the Emile Henry wavy mould ): grease it with butter, passing a small piece of butter over the whole mould with the help of a kitchen paper.
4. Pour the batter into the mould and place it in the middle/lower part of the oven (at 170 ºC, without air). Leave it for about 35-40 minutes, until a toothpick inserted into the mould comes out clean or the cake thermometer tells you that it is done.
5. Remove from the oven and allow to cool.
6. Sprinkle with powdered sugar, decorate with zig-zag shapes of chocolate syrup or cover with a good amount of chocolate if you prefer. It will fly!

Emile Henry wavy mould and ceramic dessert plates

Notes on the cake

• The traditional recipe does not use condensed milk, but instead uses a total of 2 cups of sugar. You can also replace the sugar with panela, to reduce the processed sugar and have more nuances in the aroma of the cake.
• To make lemon or orange yogurt cake: Today I made it with vanilla extract, but I often use lemon zest and the juice of half a lemon instead to make it that flavor (if you make it with lemon, it's interesting to use lemon-flavored yogurt instead of natural yogurt, to enhance the citrus flavor even more), or you can make it with orange in the same way, replacing the vanilla with orange zest and juice. The result is some really delicious cakes!
• You can add chocolate chips to the dough, a good handful of them!, as well as chopped hazelnuts.
• Decorate it with chocolate icing, chocolate syrup or caramel. No one will say "no".

Tips for making a super fluffy, moist and evenly rising cake

• Sift the flour and yeast.
• You can always add a teaspoon of baking soda, it adds fluffiness.
• Remember that the oven should not be opened during baking, when you make cakes, or they will not rise properly (the oven temperature changes drastically and can cause the cake to fall instantly).
• If you have any doubts about your oven, cover the cake loosely with baking paper or aluminium foil, so that it doesn't touch the dough (remember that it will rise!). This way the surface won't become too hot and the dough will be able to rise more easily, resulting in a tall, fluffy cake.
• Remember, as much as possible, to always use ceramic moulds for making cakes. Unlike other moulds, it is a moist material, which will help to keep the cake moist (steel dries it out).
• Never bake cakes using the fan function if you can avoid it. Air dries out cakes and heats the dough very quickly, so much so that it doesn't give them enough time to rise at their proper pace.

If you want to see all the tips available to make a tall and super fluffy cake, along with more recipes with those characteristics, I invite you to see this post here .