The yogurt cake is certainly the most famous cake for children:who hasn't made one? It is easy to make and also easy to succeed while being very quick to prepare. For all these reasons, it often sits majestically on the tables of children's birthday parties, end-of-school-year fairs, association and sports club parties... Moreover, like everyone ome was a child, lots of memories come together around the yogurt cake, so why not introduce your grandchildren to making this cake during a busy afternoon? In addition, the snack will be found, and the parents will be delighted to taste a piece of cake when picking up their offspring!
The basis of the yogurt cake is obviously the latter. Did you know that yogurt was used at the beginning of the 20th century to treat intestinal disorders in children and therefore sold in pharmacies? After the Second World War, yogurt became more popular in family diets and its manufacture was industrialized, which did not prevent homemade preparations thanks to yogurt makers in particular. Having become a basic ingredient in our diet, yoghurt cake recipes have flourished everywhere with many variations, but this simple recipe, which my grandmother masters wonderfully, gives a soft cake...
Preheat the oven to 180°C (Th. 6).
In a bowl, empty the yogurt completely. Then it is better to clean and dry the yogurt pot so that the following dry ingredients do not stick.
Add the jars of sugar, flour and cornstarch, mix well. Pour the jar of vegetable oil:ideally, you should use deodorized oleic sunflower oil, but you can use classic sunflower oil or better, grapeseed oil.
Break the eggs into the mixture without lumps with a whisk. Add the vanilla sugar, baking powder and baking soda. The latter will help to make the cake more moist.
The time has come to add a flavor that can vary according to what you have on hand or according to your desires:lemon or orange zest, cinnamon, rum, chocolate chips, etc.
Butter and flour a cake tin or cake tin, and pour the prepared batter into it.
Bake for 45 mins, at 180°C (Th. 6), watching closely as the cooking may vary from one oven to another. The baking soda will make the dough rise a lot, so after 10 to 12 minutes of baking, when a thin crust has formed, make a cut with a knife along the entire length so that the dough does not overflow uncontrollably. /P>
Monitor the cooking by inserting a long blade of a knife or a flat stainless steel skewer:if the utensil comes out dry, the yoghurt cake is cooked. All you have to do is let your grandchildren finish then put away their game and the super snack will be ready! Jam, honey, spread, custard or other will accompany this cake brilliantly...
