Yogurt Pot Cake
Our gluten free 'bake off' winner for dairy week was Alice Waltham with this delicious Yogurt Pot Cake - a perfect breakfast cake! This is a lovely breakfast cake. It also doesn't require any weighing as all measurements are automatically adjusted by the size of the individual yogurt pot you use.
30-35mins
Makes 1
Easy Suitable for home freezing
Ingredients
Method
- You need two mixing bowls; separate the eggs, and whisk the whites to firm peaks. In a separate bowl, add the yogurt to the yolks.
- Use the empty yogurt pot to add two pots of caster sugar.
- Whisk together the yolks, sugar and yogurt. You want it to be light and airy, so whisk for the same time as the egg whites.
- Use the empty yogurt pot to add 1 pot of oil to the yolk mixture, beating as you go.
- Use the cap of the vanilla extract to add two capfuls of vanilla to the yolk mix. Add the lemon zest and mix in.
- Use the empty yogurt pot to gradually add two pots of Juvela Mix and one pot of cornflour to the yolk mix.
- Gently fold in the egg whites, trying to keep the volume, and tip the batter into a greased 9 inch ring mold.
- Bake in a preheated oven (180°C/160°Fan/350°F/Gas Mark 4) for 30-35 mins. Leave in the tin for 10 minutes before tipping out to cool. Dust with icing sugar to serve.