Yoghurt Sponge Cake

Ingredients:

175g of unsalted butter at room temperature, cut into small pieces and extra for greasing the cake tin(s)

350g of plain or whole wheat flour, plus extra for dusting

275g of granulated sugar

3 large eggs

1 tsp of baking powder

1 cup Classic Unsweetened Natural Yoghurt (or your preferred Hansells Yoghurt)

2 tsp of vanilla extract

1/2 tsp of almond extract 

Method:

Bring all refrigerated ingredients to room temperature. 

Preheat oven to 180°C / gas mark 4. 

Grease a 25 x 30cm rectangular cake tin or two 20-23cm round cake tins, line with baking paper, grease and flour the paper. Tap out the excess. 

Using an electric mixer, cream the butter and sugar until smooth and light in colour. 

Beat in on egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. 

Scrape the sides of the mixing bowl with a rubber/silicone spatula to incorporate all the mixture. 

Sift the dry ingredients into a bowl and set aside. In another bowl, combine yoguhurt, vanilla extract and almond extract, whisk together.

Add the try ingredients and the yoghurt mixture alternatively to the cake mixture. Adding in large spoonful's of each, starting and finishing with the flour. 

Mix until just blended.

Pour into the prepared tin and place in the centre of the preheated oven.

Bake for 35 minutes or until a skewer inserted in the centre of the cake comes out clean.

Remove from the oven and leave to cool on a cooling rack. 

Gently loosen the cake firm the tin(s), invert onto the cooling rack, remove the baking paper and leave to cool completely.

Drizzle with fresh lemon juice if preferred. 

Enjoy!