Description
This express eggless cake uses a unique warm-milk and yogurt technique to produce a remarkably moist and tender crumb. It is a foolproof solution for bakers looking for a bakery-quality vanilla sponge without the need for eggs or long preparation times.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup full-fat yogurt, room temperature
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1.5 tablespoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 160°C (320°F) with the fan function turned on and grease and line two 8-inch cake tins.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt, then whisk to ensure even distribution.
- In a large mixing bowl, combine the room-temperature yogurt, granulated sugar, vanilla extract, and baking soda; stir well and let sit until frothy.
- Combine the butter, oil, and milk in a microwave-safe jug and heat until the butter is fully melted and the mixture is hot to the touch.
- Alternately add the hot milk mixture and the sifted dry ingredients into the yogurt bowl, whisking gently until just combined.
- Divide the batter between the prepared tins, tap them on the counter to remove air bubbles, and bake for 28 minutes or until a toothpick comes out clean.
Notes
To ensure a perfectly smooth batter, always use room-temperature yogurt to prevent the melted butter and oil from solidifying upon contact. When mixing the final batter, stop as soon as the flour streaks disappear to maintain the light, airy texture created by the yogurt and baking soda reaction.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American