Delicious vanilla sponge cake which is light but moist. I use this for any white/vanilla sponge… so moreish especially when using the vanilla pods.
Credit to BBC Good Food website.
Ingredients
- 250g pack unsalted butter , softened, plus extra for greasing
- 250g golden caster sugar
- seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
- 5 large eggs , cracked into a jug
- 85g plain flour
- 100g full-fat Greek yogurt (I used Total)
- 250g self-raising flour
- 3 tbsp semi-skimmed milk
Instructions
- Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next. Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt.
Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk. Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean.
any chance of getting conversion into american measurements. Thank You [email protected]
can u please tell me what is semi-skimmed milk and caster sugar thanks.
Sounds like a good recipe, can you easily enough convert the grams into cups - if I don't have a scale at home? & the questions about the milk & sugar above, Thanks!
This does sound like a good recipe and to those above me, I know that caster sugar is super fine sugar but I have not come across semi-skimmed milk.
I'm guessing semi-skimmed milk is probably the equivalent of 2% milk. Not completely fat-free, but not full-fat either. Just a thought.
Yep semi-skimmed milk is 2% fat milk. Caster sugar is the same as American superfine.
Here is a website for ingredient conversions: http://www.convert-me.com/en/convert/cooking
What is Greek Yogurt?
this recipe sounds great! can't wait to try it! thanks for sharing.
i would love to try this recipe, but how do you convert the gms to cups?
I think you could use sourcream to replace the greek yogart, the consistancy is similar. I will try and let you know.
Sounds wonderful but could you please convert the baking temperatures into farenheit Thanks
It's 320 F, greek yoghurt is made by fage in the US I think. http://www.fageusa.com/
225g butter = 1 cup (so 250g will be 1 cup plus a little bit) 250g caster sugar = 1 and 1/3 cups
I assume in the US that you can't get Self Raising flour, so I assume you would total the Plain and SR flour to 335g which is 3 and 1/3 cups of all purpose flour. Then add baking powder, the rule of thumb is 3 teaspoons per 8 oz, 8 oz is 225g so add 3 teaspoons of baking powder so that it equals the 250g of SR flour the recipe calls for.
I think that answers all the questions asked :) Feel free to ask more.
castor sugar, you can make at home! all u need is regular sugar and a food processer. place the grat' sugar and blend away until it becomes powdery:)
I don't think you can make castor sugar that way. I think you will end up with powdered sugar. Castor sugar is superfine sugar not powdered sugar.
nop I made it last week and it turns into super fine sugar, not powder! try it!:)
is this a good cake for sculpting? I am trying to find a good recipe for a cake that I can cut and have it stay intact.
On TV I see them using a pound cake to sculpt since it is dense and holds its shape well.
Does this recipe really only make ONE cake?