Vanilla Yoghurt Buttercake

This recipe is a keeper. You know it's a keeper when you've substituted an  ingredient and it still works.  Here I've substituted milk with yoghurt. This was out of necessity really as I've ran out of milk. It turned out beautifully, moist and tender.  The yoghurt also added a bit of a tang and gave it a lift. Really yummy!

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)

Ingredients:

150g unsalted butter, cut into cubes at room temperature

100g 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


Notes:
Original recipe uses milk instead of plain yoghurt.

Preparation:
Grease and line a 7” round cake pan with parchment paper.
Pre-heat oven at 200°C.

Method:

1. Sift the cake flour and baking powder together into a bowl.
2. 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.
3. Add in the egg yolks, one at a time  and beat until it is incorporated. Add in the vanilla extract.
4. 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.
5. 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.
6. Fold in the egg white into the yolk and flour mixture until well blended. The batter may look a little curdled.
7. Pour out the batter into the cake pan lined with baking paper.
8. 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.
9. 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.

Calamansi Yoghurt Cake



Satisfyingly moist & tender!



This was originally a lemon yoghurt cake recipe but as I didn't have any lemons on hand I used calamansi limes instead. Lo and behold, a Clamansi Yoghurt Cake is born!  A very delicious moist one too!

    

Calamansi Yoghurt Cake

Ingredients:

110g butter

100g caster sugar

2 egg yolks

1 tsp grated clamansi rind

30 ml calamansi juice

125 g plain yoghurt

140 g plain flour

1 tsp baking powder

1/2 tsp bicarb soda

2 egg whites

1/8 tsp salt

40 g caster sugar

Icing:

55 g icing sugar

1 tbs water

Method:

1) Preheat oven to 170 deg Centigrade. Prepare a greased and floured ring pan. Sift together plain flour, baking powder and bicarb of soda. Set aside.

2)  Beat butter and 100g caster sugar until light and fluffy.Slowly beat in yolks. Blend well. Add  calamansi rind and juice.

3) Fold in yoghurt and plain flour itermittently in batches. Combine well.

4) In another bowl, whisk egg whites until frothy. Still whsiking, gradually add the 40g sugar and salt. Whisk until soft peak forms.

5) Gently combine egg whites with the flour mixture.

6) Pour batter into prepared pan, bake 30-35 minutes or till cooked.

7) Remove and leave to cool on a wire rack.

8) Icing: Beat icing sugar and water till creamy. Put into piping bag and pipe on top of cooled cake.

Note: I baked mine in a 4x8 inch loaf pan and a few cupcakes. Adjust baking time accordingly. 



Calamansi Yoghurt Cupcakes, anyone?