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Yoghurt cake
Preparation info
- Serves:
8–10
- Difficulty
Easy
- Ready in
35 min
Appears in
By Lucy Cufflin
Published 2013
From our American chalet hosts – this is the fastest of all cakes to make and a great cake to start children baking. The only thing you have to decide is what flavour of yoghurt to use!
Ingredients
1 125 g 1
Method
- Cut a 30cm diameter circle from the baking parchment and push into the tin, folding the edges to make it fit.
- Tip the yoghurt into your mixing bowl. Wash out the yoghurt pot and use it to measure out the sugar, flour and oil. Add them all, plus the eggs, to the mixing bowl.
- Mix all the ingredients together until they are thoroughly combined and turn i
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