Super yoghurt cake

Recipe from: 2/25/1999 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, sifted
  • 125
    ml
    plain yoghurt
  • 250
    ml
    cake flour
  • 2
    ml
    baking powder
  • pinch salt
  • 3
    egg whites
  • 5
    ml
    vanilla essence
  • 100
    g
    milk chocolate
  • 30
    ml
    milk
  • TOPPING
  • 65
    ml
    butter
  • 125
    ml
    sugar
  • 45
    ml
    cream
  • 125
    ml
    coconut
  • 2
    ml
    vanilla essence
 

Method

40-60 min
 
Preheat the oven to 180 ºC and spray a 20 cm loose-bottomed cake tin with non-stick spray. Beat the butter and sugar together until light and creamy. Add the egg yolks one at a time, 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 over the mixture and fold in. Beat the egg whites until the mixture forms soft peaks and fold into the butter mixture. Add the vanilla essence. Turn the batter into the prepared cake tin, spreading evenly. Heat the chocolate and milk, stirring until the chocolate has melted. Spoon the mixture over the cake batter in the tin. Bake for 40-60 minutes until a testing skewer comes out clean. Place the butter, sugar and cream for the topping in a small saucepan and heat until the sugar has melted. Add the coconut and vanilla essence and mix well. Spoon the mixture over the hot cake and heat under the oven grill until the topping is lightly browned. Cool slightly and remove from the cake tin. Cool completely on a wire rack and store in an airtight container. Makes one small cake.
 

Read more on: bake  |  dairy
 

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