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Fluffy yogurt sponge cake without oil or butter. Incredibly easy. (Tips and tricks)

Preparation time: 1 hour 15 minutes

Fluffy yogurt sponge cake without oil or butter. Incredibly easy. (Tips and tricks): presentation

Always looking for the perfect sponge cake, surely this is a maxim in many kitchens. I love making cakes and in this post, I share a lot of tips and tricks to make it perfect. This cake without oil or butter, and that will serve as a base for your cakes, is very tender and fluffy. Sure you have been surprised that it does not carry any fat like oil or butter, but more you will be surprised how juicy it is thanks to yogurt. Read to the end if you want to know all my tricks and tips and I assure you that you will have a cake of 10.

Ingredients

  • 300 g of wheat flour (2 cups and 1/4)
  • 300 g of sugar (1 cup and 1/4)
  • 250 ml of natural yogurt (1 cup)
  • 6 eggs size L
  • 10 grams of baking powder or baking powder
  • 4 grams of salt
  • 1 lemon

Fluffy yogurt sponge cake without oil or butter. Incredibly easy. (Tips and tricks): video receta


Fluffy yogurt sponge cake without oil or butter. Incredibly easy. (Tips and tricks): preparing the recipe


1.- Prepare the mold. Line the mold with baking paper. Place the paper in the base and cut out the excess. Grease the whole mold well with a spray or butter. I have used a removable mold of 26 centimeters and, since the wall is much lower than the one I usually use, I have lined the mold wall with oven paper. Also, grease the paper that covers the wall of the mold.

2.- Turn the oven to 175 degrees with heat up and down.

3.- Separate the egg whites and the yolks in two different containers. Add a pinch of salt to the whites and beat with the electric rods or, failing that, with a few manual rods. When the whites whiten (it has cost me about a minute and a half), add half the sugar and keep beating until you get the snow point (I have been beating approximately 5 minutes). If you do it with less powerful rods or with a manual it will cost more, but you can also get it. You will have them at the point of snow when you see that the line is drawn. Reserve the whites.

  1. Add the yogurt and the rest of the sugar to the yolks. Also, add the skin zest a lemon. It is important that you only rallies the yellow part of the lemon. Beat the mixture with low speed so it does not splash. When the mixture becomes frothy, add the flour. Mix the yeast and baking powder with the flour and add it to the yolks through a sieve. Beat again until well blended.
    5.- Incorporate the whites to the yolks several times and with enveloping movements until it is well mixed. Pour the mixture into the mold. Give the mold a couple of taps to settle the dough.

6.- Insert the cake in the oven. I have placed it in the second of the 5 levels that my oven has, at 175 degrees, with heat up and down, setting my oven to 45 minutes. After this time, open the oven to see how the cake goes. Tap and if the surface trembles it means it’s still raw. Check after 10 minutes if the cake is ready. Click with a toothpick to see if it comes out dry and if it is brown on top. I left it 5 minutes longer because it had not turned golden. After 60 minutes in total, the cake is golden brown on the top and when it is punctured with a stick it comes out completely clean.

7.- Desmond the sponge cake. Open the mold and remove the paper. Place it on a rack until it cools.

Tricks to prepare the sponge yogurt sponge cake without oil or butter:


One of the secrets of sponge cake is to separate whites and yolks and give them a good shake.

Do not fill more than three-quarters of the mold because the cake can grow and you can spill. If you have leftover dough because your mold is smaller you can put it in a cup, fill it half full, and take it to the microwave for 1 minute. You can make biscuits in a microwave-safe cup until you finish the dough. You can also put some muffin capsules and make a batch.

As for the ingredients, it is preferable that you have them at room temperature. In this case, we have yogurt and we will not wait two hours for it to be tempered. Eggs that we are interested in are at room temperature.

The cake you have to unmold just when you take it out of the oven so it does not get wet.

It is very important to control the temperature of the oven. Making a sponge cake is not an exact temperature and always the same. Each oven is different and you may have to bake it at more or less temperature. I’d love to be able to give you the exact temperature but you’ll have to find out yourself.

The cake, when it comes out of the oven, always shrinks a little and wrinkles are made on the surface. If you do not like that, you can turn it around and present it flipped.

The best thing to cut the cake is to do it when it is very cold and with a serrated knife like the one you use to cut the bread and thus you will get a very clean cut.

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