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Yogurt and Strawberry Cake

October 19, 2017 By
Yogurt and Strawberry Cake
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Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Yogurt and Strawberry Cake
Yum
Print Recipe
Recipe by Silvia Baldini — One more super soft, moist and easy to make breakfast cake. Strawberry, yogurt, no butter- 15 minute to mix- 35 minute in the oven.
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
10/12 people 15 minutes
Cook Time
35-40 minutes
Ingredients
  • 3 large eggs
  • 1 cup granulated sugar
  • 5 oz plain yogurt
  • 1 teaspoon pure vanilla extract
  • 1 medium lemon peel grated
  • 2/3 cup sunflower oil you can also use grapes seeds or vegetable oil
  • 2 1/4 cups all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup fresh strawberries, quartered
  • powder sugar
Servings: people
Instructions
  1. Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
  2. In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
  3. Slow down the whisk and add the yogurt a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
  4. Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the half of the strawberries on top of the batter, then cover with the remaining cake batter. Place the remaining strawberries on top of the batter.
  5. Put in the hot oven for 35 to 40 minutes, until golden and firm. After 20 minute in the oven you can quickly add some strawberries to the top of the cake, without taking the cake out of the oven, then finish baking. Use a toothpick to test the cake to see if it is cooked in the center.
  6. Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture. Sprinkle with powder sugar before serving.
Recipe Notes

Bake for 25 minutes and add extra strawberries to the top then finish to bake.

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7 Yogurt Containers Yellow Cake

February 8, 2017 By

The 7 yogurt containers yellow cake. Aways a smashing success. You don’t even need a scale or measuring cup to make it. Just use the small single-portion container from the yogurt to measure the other ingredients. The perfect project for a beginner baker! Immune-boosting probiotics make this heavenly vanilla scented confection a relatively healthful pièce de résistance for any occasion, whether a dinner party or a rainy afternoon baking project. And it’s low in sugar compared to many cakes and has no butter. Watch those tall slices disappear.


7 yogurt containers yellow cake
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Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
7 yogurt containers yellow cake
Yum
Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 125-ml container plain or vanilla nonfat yogurt
  • 2 containers granulated sugar
  • 3 large eggs room temperature
  • 1 container mild olive oil plus more for the pan
  • 1 tbsp pure vanilla extract
  • 1 container potato starch
  • 2 containers all-purpose flour 00 flour is also a good choice
  • 1 tsp baking powder
  • 1/2 tsp salt
Servings: slices
Instructions
  1. Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
  2. Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
  3. Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
  4. With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
  5. Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
  6. Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
  7. Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes

I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.

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7 Yogurt Containers Yellow Cake

February 7, 2017 By

The 7 yogurt containers cake. Always a smashing succes. You don’t need a scale or measuring cups because you use a small yogurt cointaner, a single portion 125ml, to measure all the ingredients.  Probiotics and immune system boosters make this soft, heavenly vanilla scented confection, low in sugar and with no butter, a piece de resistance for a rainy afternoon baking project. See those yellow, tall, crumbly slices disappear.


7 yogurt containers yellow cake
Yum
Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
7 yogurt containers yellow cake
Yum
Print Recipe
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 slices 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 125-ml container plain or vanilla nonfat yogurt
  • 2 containers granulated sugar
  • 3 large eggs room temperature
  • 1 container mild olive oil plus more for the pan
  • 1 tbsp pure vanilla extract
  • 1 container potato starch
  • 2 containers all-purpose flour 00 flour is also a good choice
  • 1 tsp baking powder
  • 1/2 tsp salt
Servings: slices
Instructions
  1. Preheat the oven to 350°F. Oil a 9-inch round springform cake pan and line it with parchment paper cut to fit the pan.
  2. Place the yogurt in the bowl of a stand mixer, add the sugar and beat until creamy and smooth.
  3. Separate the eggs and place the yolks and whites in separate bowls. Set the egg whites aside for the moment. Add the egg yolks to the yogurt mixture, 1 at a time, mixing until each yolk is incorporated before adding the next. With the motor running, slowly add the oil and the vanilla extract.
  4. With the motor on low, slowly add the potato starch and mix until incorporated. Then add the flour, baking powder and salt and mix well.
  5. Whisk the whites until firm peaks form. Using a rubber spatula, gently and slowly fold the eggs whites into the batter by hand and mix just until incorporated. Gently pour the batter into the prepared cake pan.
  6. Bake the cake for 45 minutes, or until golden brown. You may need to cover the cake with parchment paper during the last 10 minutes to prevent the top from burning.
  7. Place the pan on a wire rack and let cool for 10 minutes. Unmold the cake and let it cool completely.
Recipe Notes

I like to dust this soft cake with a generous amount of powder sugar. Those times when I want a slightly less sweet cake, I modify the recipe by cutting the granulated sugar in the batter to one container.

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Continue Reading