Summer Yoghurt Sponge CakeYum
This isn’t your average sponge cake. This sponge cake is truly spongey, and needs to be experienced to be believed. The crumb is super dense, and it’s lighter and moister than anything you’ve ever tried before! It’s also incredibly refreshing. I’ve worked some hints of lemon and vanilla into the batter to add a bit more to the freshness, and it’s worked quite well.
The crumb is so delicate in this cake that the grated lemon zest can be really obvious, so running a knife through it a few times before throwing it into the batter isn’t the worst idea. I’d describe it as mix between sponge cake and cheesecake, as it’s so utterly moist and dense, but maintains the lightness of a traditional sponge.
I used low-fat yoghurt in this recipe, though you could probably experiment with this a little bit, whether that be using full-fat or other flavoured yoghurt. Do, however, opt for something thick and creamy; natural yoghurt is the best option – a basic yoghurt will be far to thin. I don’t suggest making two of these and sandwiching them. This cake is pretty dense and pretty filling. I do suggest serving it with something like a coulis, something fruity will work particularly well. Experiment and see what you like!
- 200g Natural Yoghurt
- 30g vegetable oil
- 40g plain flour
- 25g corn flour
- 4 eggs, separated
- 2 tsp vanilla extract
- 1/2 tsp lemon zest
- 80g caster sugar
- A pinch of cream of tartar
- Preheat your oven to 150C/300F.
- Whisk together the yoghurt and oil.
- Add one yolk at a time, whisking thoroughly before adding another.
- Sieve the plain flour and corn flour into the mixture, and fold until the batter is smooth and lump-free.
- Add the lemon zest and vanilla extract, and mix until combined.
- In a plastic or metal bowl, which is clean and dry, add your egg whites and cream of tartar.
- Beat until frothy.
- Add a third of the sugar, and beat until soft peaks form.
- Slowly add the rest of the sugar, bit by bit, beating continuously. Continue to beat until reasonably stiff peaks form and the mixture is thick and glossy.
- Fold the egg whites into the batter one third at a time. Use a plastic or wooden spatula, and fold gently so as not to expel too much air from the mixture.
- Transfer the mixture to a cake tin lined with greaseproof baking paper.
- Place the cake tin in a deep baking tray filled with boiling water. The water should rise to about 1 inch of the cake tin.
- Bake on the lowest rack of the oven for 1 hour.
- Once baked, remove and immediately drop the cake from a height of about 20cms on to a hard surface. This will stop the cake from collapsing or shrinking too much on cooling.
- Remove from the cake tin immediately and allow to cool.
- Once cooled, refrigerate the cake for 2-3 hours, or overnight, before serving.