Pâtisserie
Yogurt Cake Without Baking Powder
A yogurt sponge cake leavened with whipped egg whites instead of baking powder. The whites are folded into the batter to keep the cake light and airy.
Prep20 min
Cooking50 min
Total1 h 10
Servings6
DifficultyMedium
Calories290 kcal
Preparation
1 h 10- Preheat your oven to 200°C (gas mark 6/7).
- Butter and flour a loaf tin.
- Break the eggs and separate the yolks from the whites.
- Pour the yogurt into a mixing bowl and keep the pot to measure the other ingredients.
- Beat the yolks with the sugar to make them foamy and pale. Add them to the yogurt.
- Then fold in the oil, the vanilla sugar and the flour.
- Whip the egg whites to firm peaks with a pinch of salt.
- Mix, and as soon as the batter is smooth, pour it into the tin.
- Bake your cake in the oven for 20 minutes at 200°C, then lower the temperature to 180°C (gas mark 6).
- Bake for another 30 minutes.
- Cool your cake before unmoulding.
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