Delicious yoghurt cake

YOU
Cooking: 1 hr
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Dairy

By Food24 November 03 2009
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Ingredients (17)

CAKE
125.00 g butter — soft
190.00 ml sugar
2.00 eggs — just the yolks
2.00 ml Bicarbonate of soda
125.00 ml yoghurt — plain
250.00 ml flour — cake
2.00 ml Baking powder
salt — pinch
3.00 eggs — whites only
5.00 ml vanilla — essence
100.00 g milk chocolate
30.00 ml milk
TOPPING
60.00 g butter
125.00 ml sugar
45.00 ml cream
125.00 ml coconut
2.00 ml vanilla — essence
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Method:

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.



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