Craving a delightful treat but avoiding eggs? This Vanilla Yogurt Sponge Cake is your answer. You’ll love this incredibly moist and tender cake, perfect for any occasion and a fantastic addition to your collection of cake recipes without eggs.
Key Ingredients & Substitutions
- All-Purpose Flour: Use cake flour for an even finer crumb.
- Granulated Sugar: Brown sugar can add a deeper, caramel-like flavor.
- Plain Yogurt: Any plain dairy or non-dairy yogurt works (almond, soy, oat).
- Baking Powder & Baking Soda: Essential for leavening in this egg-free recipe.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup plain yogurt
- 2 teaspoons vanilla extract
- ½ cup milk (dairy or non-dairy)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 8
- Calories per serving: 320
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your cake won’t stick.
2. Whisk Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps for an even texture in your cake recipes without eggs.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the melted butter, granulated sugar, plain yogurt, and vanilla extract until smooth. This creates the moist base for your sponge cake.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix, as this can lead to a tough cake.
5. Add Milk
Gradually stir in the milk until the batter is smooth and well-incorporated. The batter should be slightly thick but pourable.
6. Bake the Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, slice and enjoy your delicious vanilla yogurt sponge cake.
Variation Ideas
- Lemon Yogurt Cake: Add 2 tablespoons of lemon zest and 1 tablespoon of lemon juice to the batter.
- Chocolate Chip Cake: Fold in ½ cup of mini chocolate chips with the dry ingredients.
- Berry Swirl Cake: Gently swirl ½ cup of fresh or frozen berries into the batter before baking.
- Spiced Cake: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients.
Storage Instructions
Store your vanilla yogurt sponge cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to a week. To enjoy, simply let it come to room temperature or warm a slice slightly in the microwave.
Frequently Asked Questions (FAQ)
Q: Can I use Greek yogurt instead of plain yogurt?
A: Yes, you can. Greek yogurt is thicker, so you might need to add an extra tablespoon or two of milk to reach the right batter consistency.
Q: Why is my cake dense?
A: Overmixing the batter can lead to a dense cake. Mix only until the ingredients are just combined.
Q: Can I make this in a different pan size?
A: You can, but adjust baking time accordingly. A smaller pan might need more time, a larger one less.
Q: Can I add frosting to this cake?
A: Absolutely! A simple vanilla buttercream or a cream cheese frosting would be delicious with this vanilla yogurt sponge cake.
Q: Is this recipe suitable for those with egg allergies?
A: Yes, this is one of many great cake recipes without eggs, making it perfect for egg allergies.