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Berry yoghurt cake

Berry yoghurt cake

Ingredients and equipment

You will need a 7″round 3″ deep cake tin lined with greaseproof paper at the bottom.

  1.  4 egg yolks
  2.  80g of plain yoghurt
  3.  A pinch of salt
  4.  40g of vegetable oil
  5.  15g of potato flour
  6.  60g of plain flour
  7.  60g of sugar
  8.  4 egg whites
  9.  A few drops of vinegar
  10.  A cup of berries of your choice


  1. Preheat the oven to 160C.
  2. Mix the yoghurt, oil , salt and egg yolks until combined, then add in flour (sifted) in a few batches
  3. In a separate bowl, using clean beaters, whip the egg whites with the vinegar for a few seconds. Gradually adding  in the sugar and continue whipping to stuff peaks.
  4. Fold the egg whites into the yoghurt mixture in three batches. Pour the well mixed mixture into the cake tin. Arrange the berries on the mixture.
  5. Bake for 30 minutes in the preheated oven, then reduce the heat to 150C. Bake for 15 more minutes. Place a cake stick to test if the cake is done, if the stick is clean then the cake is done.
  6. Remove the cake from the oven, tap the cake gently a couple times on the worktop to get rid of the hot air and let it cool on the rack
  7. When cool, run a stick around the side of the pan, and take the cake out.
  8. The cake is best served chilled.

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