My Daughter G couldn't stop eating this cake. Not to toot my own horns, I think this yoghurt version tastes even better than the original one. My dear Hubby on the other hand loves the orginal version. Well, to each his own!
Vanilla Yoghurt Buttercake
(Recipe adapted from Simple Indulgence)
150g unsalted butter, cut into cubes at room temperature100g castor sugar
3 egg yolks
1½ tsp vanilla extract
¼ tsp salt
125ml plain yoghurt
175g cake flour
1½ tsp baking powder
3 egg white
40g castor sugar
Original recipe uses milk instead of plain yoghurt.
Grease and line a 7” round cake pan with parchment paper.
Pre-heat oven at 200°C.
- Sift the cake flour and baking powder together into a bowl.
- In a mixing bowl, put in the butter and 100g of sugar. Using the paddle attachment, beat the butter and sugar until light and fluffy.
- Add in the egg yolks, one at a time and beat until it is incorporated. Add in the vanilla extract.
- At low speed, add in one third of the flour mixture and one third of the plain yoghurt alternately until done. Stop once mixture is well blended.
- In a separate clean bowl, whisk the egg white and 40g castor sugar until stiff. It's ready when the bowl is overturned and the egg white stays put.
- Fold in the egg white into the yolk and flour mixture until well blended. The batter may look a little curdled.
- Pour out the batter into the cake pan lined with baking paper.
- Reduce temperature to180°C - 190°C and bake for about 30-35 minutes or until a cake tester inserted into the centre of the cake comes out clean.
- Remove cake from oven and place it to cool on a wire rack for about 10 minutes before unmoulding. After unmoulding, remove the baking paper and leave to cool completely.