Delicious yoghurt cake

Recipe from: 12/21/1995 12:00:00 AM
Ingredients 19
Servings 0
Time

Ingredients

  • CAKE
  • 125
    g
    soft butter
  • 190
    ml
    sugar
  • 2
    egg yolks
  • 2
    ml
    bicarbonate of soda
  • 125
    ml
    plain yoghurt
  • 250
    ml
    cake flour
  • 2
    ml
    baking powder
  • pinch salt
  • 3
    egg white
  • 5
    ml
    vanilla essence
  • 100
    g
    milk chocolate
  • 30
    ml
    milk
  • TOPPING
  • 60
    g
    butter
  • 125
    ml
    sugar
  • 45
    ml
    cream
  • 125
    ml
    coconut
  • 2
    ml
    vanilla essence
 

Method

40‑60 minutes
 
Preheat the oven to 180 °C (350 °F). Spray a 20 cm loose-bottomed cake tin with non-stick spray. Beat the butter until light and creamy and add small quantities of the sugar while beating continuously. Add the egg yolks one by one, beating well after each addition. Dissolve the bicarbonate of soda in the plain yoghurt and add to the butter mixture. Sift the cake flour, baking powder and salt and fold in. Whisk the egg whites until soft peaks are formed and fold into the mixture. Add the vanilla essence. Turn the batter into the prepared cake tin. Melt the chocolate and milk together and spoon over the cake batter in the tin. Bake for 40 to 60 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. TOPPING: Place the butter, sugar and cream in a saucepan and heat until the sugar has melted. Add the coconut and vanilla essence and mix well. Spoon over the cake while the cake is still in the tin and grill until the topping darkens. Cool the cake slightly before turning out. Leave to cool completely on a wire rack and store in an airtight container. Makes a small cake.
 

Read more on: bake  |  dairy
 

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