Easy Yoghurt cake
Simple ingredients , no mixer, no fuss - it doesnt get easier than this !
Ingredients
- 125 grams or 1 cup all purpose flour maida
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 125 grams or 1/2 cup yoghurt at room temperature
- 1 egg at room temperature
- 40 ml or about 3 tablespoons vegetable oil
- 75 grams or 6 tablespoons sugar sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon water
Instructions
- Preheat your oven to 180 C .Grease and flour an 8 inch round pan and line the bottom with parchment.
- Sift together all dry ingredients that is flour, baking powder, soda and salt.
- In another bowl, mix all the wet ingredients , that is, curd,egg, oil , vanilla and water along with the sugar.
- Fold in dry ingredients until you can't see flour anymore.
- Pour the lumpy batter into prepared pan and bake at 180 degrees c for 28-32 minutes. You ll notice browning and an inserted toothpick will come out clean.
- Cool in pan for 10 minutes and then invert onto a rack to cool completely.
Notes
This cake will last for about 3 days at room temperature
Double the recipe for a 10 inch cake (like the original) and replace the water with rum if thats your thing.
I would suggest not to use low fat yoghurt as the texture will be altered and the cake wouldn't rise as much.
My measuring cup is 240 ml.