About this Recipe
In this cake, which is soft and a bit spongy, yogurt plays an important role because, mixed with the baking powder (which contains bicarbonate) makes the dough softer.
If you want to give a more distinctive taste to the ring cake, you can use a yogurt with honey flavor.
- 300g all purpose flour
- 250g granulated sugar
- 4 eggs
- 1 glass of vegetable oil (200g)
- 125g yogurt plain
- 1/2 pack of baking powder (7g)
- 200g icing sugar (powdered sugar)
- 5g salt
- small meringues for garnish
Divide the yolks from the egg withes and put the whites in a separate bowl. Using an electric beater, beat together the yolks, the sugar and the salt. When the batter is light and fluffy, add little by little the oil, and then add the yogurt: whisk very well.
Sift the flour with the baking powder and add the mix to the yolks batter. Whisk the egg withes egg until frothy and add also them to the yolks batter mix.
Transfer the batter to 28 cm ring cake fluted mold (well buttered) and bake at 180° for 40-45 minutes. Leave the cake to cool before you remove them from the mold.
Meanwhile you prepare the frosting: mix the icing sugar with enough water to form a spreadable frosting that it will be easy to spread and liquid enough to soak into the cake. Pour the icing over the cake starting on top and leaving to drip down along the edges.
Garnish the surface (before the frosting drying) with the small meringues.
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