The Yoghurt Birthday Cake Recipe

Once a year I bake for myself. It is that time of year when I remember the good times and the numerous birthdays celebrated. I also remember the cakes that were baked for me and the precise moment I started baking for myself and thoroughly enjoying it. This time the cake I baked is a recipe I found on YouTube. I was listening to some music when The Yoghurt Cake Recipe kept popping up. Finally, I just couldn’t resist it and had to see what it was. It was a seemingly easy cake that looked too good to be true. So, I jotted down the recipe as I had the ingredients in the house and decided to get on with it.

The Yoghurt Cake Recipe seems pretty easy and looks even better. I had to make it and taste it to confirm that it was as good as the baker claimed. It’s unbelievable that plain old yoghurt, eggs and corn flour would magically turn into a mouth-watering concoction.

Step By Step Image Tutorial Of The Yoghurt Birthday Cake Recipe

1. Break Eggs Into A Bowl

2. Whisk eggs and Vanilla essence.

3. Add Yoghurt and whisk to a smooth consistency.

4. This is what the mixture should look like.

5. Fold in the the corn flour.

6. The batter should fall from the whisk.

7. Consistency of batter.

8. See how the batter drips down.

9. Fold in the honey.

10. Cut a large piece of baking paper.

11. Crush the baking Paper.

12. Press the crushed paper into the cake pan.

13. Pour the batter into the pan.

14. Gently tap pan to let air bubbles escape.

15. Bake in a preheated oven at 175 Celcius/350 F

It’s ready when a skewer inserted in the centre comes out clean.

Top with fruits of your choice.

19. Chill for 2 hours in fridge. Slice and enjoy.

Happy Birthday To Me

The Recipe:

Ingredients:

200 gms Greek Yoghurt (3/4 cup + 1 tbsp)

2 eggs

20 gms corn flour (1/8 cup + 1/2 tbsp)

¼ cup ginger honey

1 tsp vanilla essence

Selection of sliced fruits for topping

Tools: 5-inch round pan, oiled

Non-stick Baking Paper

Oil for greasing

Whisk all ingredients together to a smooth cake batter consistency. Now comes the fun part.

Cut a large piece of baking paper. It should be considerably larger than the size of your pan.

Crush it into a ball in your fist as small as you can. This is to give your cake an authentic rustic look. Open it out and gently press it into your oiled pan. The sides of the paper should overlap the pan considerably.

Pour the batter into the pan and gently tap the pan on your working area to allow air bubbles to escape. Then bake in a preheated oven at 175 Celcius or 350 F for about 50 – 60 minutes. Insert a skewer in centre to see if done (should come out clean). If not keep for 5 or 10 minutes more. Cool completely. As the cake cools it will wrinkle and shrink. Gently lift the cake out of the pan holding the baking paper and keep on a flat surface. The cracks and burnt edges make the cake look very appetizing. Peel the baking paper from the cake and transfer to cake board. Top with sliced fruits and serve cold with a drizzle of ginger honey.