Halloween Spooky Cupcakes
- 15 mins
- 6 portions
- Easy
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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.
-
Cook: 35 mins
Prep: 15 mins - 1
- Easy
- Suitable for home freezing
Go back
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.
-
Cook: 35 mins
Prep: 15 mins - 1
- Easy
- Suitable for home freezing
Ingredients
| 3 medium eggs | |
| 1 individual pot of yogurt (mine was 120g, but the other measurements adapt so you can use any size) | |
| 2 pots caster sugar | |
| 1 pot vegetable oil | |
| 2 capfuls of vanilla extract | |
| Zest of one lemon | |
| 2 pots Juvela Mix (I used fibre mix, but it's equally delicious with white mix) | |
| 1 pot cornflour | |
| Icing sugar, for sprinkling |
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.
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