You don't need a scale for this easy cake recipe - everything is measured in a small (125ml) yoghurt tub but I've included the gram measurements in case you prefer to use them. Serve the cake plain or with a berry coulis.
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1 (125ml) tub plain yoghurt
1 1/2 yoghurt tubs caster sugar (150g)
1/2 yoghurt tub vegetable oil (65ml)
3 yoghurt tubs plain flour (200g)
1 pinch salt
1 tablespoon baking powder dissolved in a few tablespoons of milk
1 teaspoon vanilla extract
Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 160 C / Gas 3. Lightly grease a 23cm springform cake tin.
Spoon the yogurt into a bowl; wash and dry the yoghurt pot to use as measuring jug.
Beat eggs with caster sugar together in a large bowl until pale and fluffy. Add oil and yoghurt; mix well.
Combine flour, salt and baking powder mixture together in a separate bowl; mix in, a bit at the time, stirring well after each addition. Stir in vanilla extract and pour the mixture in the prepared cake tin.
Bake in the preheated oven for 30 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Let cake cool on a wire rack for 10 minutes, then remove tin and allow cake to continue to cool.