This sponge cake with yoghurt and lemon is so simple to make.
I've used natural yoghurt but you can use any type of yoghurt you like.
I love having a slice with my morning coffee.
Hope you enjoy it too and show me
INGREDIENTS (makes a 28 cm cake tin)
4 Eggs
1 cup natural yoghurt
2 cups brown sugar
3 cups Self Raising Flour
1 cup Olive oil
Zest of 1 lemon
METHOD
Preheat the oven to 160°C and line a cake tin with greaseproof paper.
Start with separating the yolks from the whites in 2 bowls.
Add sugar and yoghurt to the yolks and whisk them together.
When smooth add the oil, combine and then add the flour.
Whisk until you have a uniform batter.
Finally add the lemon zest, combine and set aside.
Start beating the egg whites until you will have a shaving cream consistency.
Gently fold them into your batter a little at a time until it's all combined.
Then pour into the tin.
Bake for 50 minutes, until golden, risen and spongy.
Leave to cool and serve.
Davide
