Hello friends I hope you are well, baking cakes is undoubtedly an activity that releases stress, you disconnect for a while from the world and you focus on those ingredients, once the mixture goes to the oven, when you start to leave that smell that impregnates the whole house, is undoubtedly a magical moment, we already imagine the taste of that cake.

Once ready that cake the desire to eat it is immense, still hot but we already want to enjoy its flavor, its texture and that little golden on the outside, before it was associated a cake with our grandmother, nowadays the pastry has invaded the world, and more and more people are dedicated to this and are all professionals, at home we can also create our way and with what we have on hand.

When baking a cake always think of beautiful things, nothing disturbs that mixture of ingredients, and I assure you that your cake will be delicious, create, innovate, only you are the owner of that unique moment between a mixture of ingredients to exact measurements and a very hot oven that patiently waits for you to introduce the mixture for a time in which he will be in charge of giving the final result to that creation.

Source

This sponge cake that I present today is yogurt cake, has the particularity that with the same container of yogurt you measure all the other ingredients.

Ingredients:

• 1 lemon or natural yogurt
• 1 measure (with the glass of yogurt) of sunflower oil
• 2 measures (with the glass of yogurt) of sugar
• 3 measures (with the glass of yogurt) of flour
• 3 eggs
• 1 packet (16g) of baking powder or baking powder
• Butter or margarine to oil the mold

Preparation:

The basis of this recipe is to take as a measure the yogurt cup, which greatly facilitates the theme of the ingredients. The ideal is to use lemon yogurt because it gives a special flavor, but in case of not having we could use a natural one and put lemon zest to add some flavor to the sponge cake. We preheat the oven to 180ºC, place the yogurt in a bowl and use the cup as a measure, beat the eggs with the sugar, and then add the yeast with the sifted flour and the oil. We will use the electric mixer, beating after each addition of a new ingredient. When we have a homogeneous and fine dough, we pour over a removable mold, which we will have smeared with butter and sprinkled with flour so that later it is easy to unmold the sponge cake. We bake for 30-35 minutes at 180ºC, or until we see that the tip of a knife comes out clean when pricking in the center of the cake